Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat.
Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add rice, salt, and saffron; cook 1 minute, stirring frequently. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 22 minutes total); reserve 1/3 cup stock at last addition. Remove pan from heat. Stir in reserved 1/3 cup stock, butter, pepper, and cheese. Top with parsley.
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Easy and delicious basic risotto. Every member of my family enjoyed it. My son, who rarely eats leftovers, heated the serving that was left the next day and asked for more! I'll double this recipe in the future!
Not bad, but I prefer risottos that have something in them like mushrooms or seafood. We all liked it, but not sure if I'll make this recipe again, there are better risottos out there, like the CL Seafood risotto.
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