Step-by-Step Method

Prepare the Broth

Start by heating the chicken or vegetable broth in a saucepan over low heat. Add the saffron threads to the broth and let them infuse their flavor while you prepare the risotto.

Sauté the Onion

In a large skillet or saucepan, heat the olive oil and one tablespoon of butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.

Toast the Rice

Add the Arborio rice to the skillet, stirring it for about 1-2 minutes. This step helps to toast the rice, enhancing its flavor and texture. You’ll notice a slight change in color.

Add Wine (Optional)

If using, pour in the white wine and let it simmer until it’s mostly evaporated. This adds depth to the flavor but can be skipped if preferred.

Add Broth Gradually

Now, start adding the warm broth to the rice mixture one ladle at a time. Stir continuously until the liquid is almost absorbed before adding the next ladle. This process takes about 18-20 minutes and helps the rice release its starches, creating a creamy texture.

Finish the Risotto

Once the rice is al dente and creamy, remove it from the heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.

Let It Stand

Allow the risotto to stand for about 5 minutes before serving. This helps to set the flavors.

Serve and Garnish

Serve the risotto hot, garnished with freshly chopped parsley for a pop of color.

Variations

Mushroom Risotto: Add sautéed mushrooms after the onions for an earthy flavor.

Vegetable Risotto: Incorporate seasonal vegetables like asparagus or peas during the last few minutes of cooking.

Seafood Risotto: Stir in shrimp or scallops towards the end for a seafood twist.