Saute the chopped onion in two tablespoons butter.
rice, stir and seize it.
Begin adding the broth (about a ladle at a
While always stirring with a wooden spoon continue to
slowly add the broth as it becomes absorbed by the rice.
salt to taste; this may or may not be necessary depending on
the taste of the broth.
It may be that the broth itself contains the
necessary amount of salt.
When the Risotto is almost cooked, add the Saffron (which has
been diluted in a half cup of broth).
Continue stirring until totally
Remove from heat and immediately add the remaining
Stir well. This is called "mantecare" the risotto, which is
the key to achieving a smooth and creamy texture.
Serve immediately very hot.
The risotto can be sprinkled with
the grated cheese, with more grated cheese served on the side
to be used according to taste.
Note: a perfect risotto should always be moist with a smooth
Preperation time: 25 minutes. Cooking time for the
risotto: 16 - 20 minutes.