For a proper, creamy and delicious risotto, you must be patient — the key is to stir constantly and add liquid gradually, allowing it to absorb each time. When I first made risotto, I didn’t do it right, and the rice ended up gooey and uncooked (had to toss it). I was discouraged and didn’t make it again for several years. I finally tried again, preparing it correctly. I now think a good risotto is one of the simplest and most satisfying dishes to prepare!. Hope you try it!
1/4 tsp saffron threads
1 1/2 Tbsp hot water
1 medium onion, finely chopped
1 clove garlic, very finely grated or minced
2 cups arborio rice
1/2 cup dry white wine
6 cups chicken stock
1/4 tsp salt
1/8 tsp ground black pepper
1 cup grated parmesan cheese, plus additional for garnish
In a small bowl, combine saffron with hot water. Let steep for at least 20 minutes.
Heat oil in a large Dutch oven (or similar heavy pan) over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook 1 minute. Add rice and sauté 2 minutes.
Add wine and stir until absorbed. Stir in saffron mixture, and season with the salt and pepper. Add stock very gradually, one ladle at a time, allowing each to be absorbed before proceeding to the next. Stir mixture constantly. This process is key to a rich, creamy risotto, and should take 20 minutes or so. Be patient!
Remove rice from heat. Stir in a couple additional tablespoons of chicken stock, as well as the parmesan cheese. Cover and let stand for about 3 minutes. Divide among 6 serving dishes. Grate plenty of parmesan cheese over each. Serve with crusty, country-style bread and nice glasses of white wine.