5 1/2 Cups Chicken Stock (preferably homemade)
2 Tbsp. Extra Virgin Olive Oil
1 Small Onion (finely chopped)
Salt and Freshly Ground Pepper
1 1/2 Cups Arborio Rice (10 Ozs.)
Pinch of Saffron Threads
1/2 Cup Dry White Wine
1/2 Cup Freshly Grated Parmigiano-Reggiano Cheese
1 Tbsp. Unsalted Butter
4oz. Heavy Cream
2 Tbsp. Chopped Flat-Leaf Parsley
In a medium saucepan, bring the chicken stock to simmer; keep warm. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring until softened, about 5 minutes. Add the rice and cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine and add it to the rice. Cook, stirring, until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the cheese, butter, cream and parsley.
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