11-1/4 oz Arborio Rice
1 White Onion, small
2 T Butter
7 oz. Parmesan Cheese
2-3 liters Beef/other stock (must be added to the rice hot)
1 c White Wine (Dry)
3 T Olive Oil
Thinly slice the onion and sauté in oil with 1T butter. As soon as the onion is translucent, around 5-6 minutes, add the rice and salt and cook over high heat for about 2 minutes, stirring constantly. Add the white wine and once it evaporates, add the broth a little at a time. Stir occasionally, adding two pinches of salt to the mixture while it is cooking. Continue to gradually add small amounts of boiled broth (one ladle full at a time), allowing each addition to be absorbed before adding the next. Stir it from time to time keeping the rice from sticking to the bottom of the pan. Use medium heat and cook slowly uncovered. After 15-20 minutes (longer in Genesee), the rice will be cooked. Remove from heat and add the remaining butter, parmesan cheese and stir through the rice well. Cover and let stand 2 minute. Serve hot.
Parmesan & Saffron Risotto
5 minutes before you turn off the stove, add the saffron and extra cheese.