4 Servings

Preparation: 30 minutes

Cooking: 20 minutes

INGREDIENTS

• 1 1/4 (320 g) Superfino or arborio rice
• 2 3/4 oz. (80 g) unsalted butter
• 1 3/4 oz. (50 g) yellow onion
• 1/2 cup (100 ml) white wine
• 4 1/4 cups (1 l) hot veal or beef stock
• Pinch of saffron threads
• 2 oz. (60 g) grated Parmigiano-Reggiano cheese, or about 2/3 cup
• Salt and pepper

INSTRUCTIONS

1. Melt half of the butter in a saucepan or Dutch oven over medium heat.
2. Add the onion and cook until softened.
3. Stir in the rice and cook gently for 1 minute.
4. Pour in the white wine and allow it to evaporate.
5. Add the stock in increments and continue to cook.
6. Five minutes before the rice has finished cooking, add the saffron and season with salt and pepper.
7. When all the liquid has been absorbed by the rice, but when it is still al dente, remove from the heat.
8. Whisk in the remaining butter and Parmigiano-Reggiano.