Saffron Risotto

My mom made this risotto for us fairly frequently as we loved it so much. i got this recipe from italian cooking" by capalbo et al. i was forced to find an actual recipe since my mom doesn't have her recipes on paper (you know how it is :)) and this one comes very close. yes

Steps

Bring the stock to a boil , then reduce to a low simmer.

Ladle a little stock into a small bowl.

Add the saffron threads or powder and leave to infuse.

Melt 4 tbsp of the butter in a large saucepan until foaming.

Add the onion and cook gently for about 3 minutes , stirring frequently , until softened.

Add the rice.

Stir until grains start to swell and burst , then add a few ladlefuls of the stock , with the saffron liquid , and salt and pepper to taste.

Stir over low heat until the stock is absorbed.

Add the remaining stock , a few ladlefuls at a time , allowing the rice to absorb all of the liquid before adding more , and stirring constantly.

After 20-25 minutes , the rice should be al dente and the risotto golden yellow , moist and creamy.

Gently stir in about two-thirds of the parmesan and the rest of the butter.

Heat through until the butter has melted , then taste for seasoning.

Transfer the risotto to a warmed serving bowl or platter and serve immediately , with the.

Ingredients

it's a bit time consuming and requires a lot of stirring