1 ? quarts canned chicken broth or homemade chicken stock (see link)
2 tablespoons butter
2 tablespoons olive oil
1 onion, preferably white, chopped
3 cups arborio rice
1 cup white wine
? teaspoon salt
� teaspoon pepper
1/8 teaspoon saffron powder or � teaspoon saffron threads
6 tablespoons grated Parmigiano Reggiano cheese


1. In a large covered pot, bring the chicken stock to a boil, then simmer on the lowest heat.
2. In a 4-quart saucepan set on medium heat, cook the butter and the olive oil until sizzling, about 2 minutes. Add the onion and cook 2 minutes. Reduce the heat to low, add the garlic and cook for 4 minutes. Add the rice and stir well. Raise the heat to medium-high and add the wine, salt and pepper, cooking until the wine is evaporated, about 2 minutes.
3. Add 3 cups of the simmering stock and the saffron, stir well, bring to a boil and boil for 2 minutes. Reduce the heat to low, cover the saucepan and let the rice cook undisturbed for 15 minutes. Uncover the saucepan and stir the risotto. Don’t worry if it is dry. Raise the heat to medium and add ? cup of simmering stock, stirring well until it is all incorporated. Continue adding the simmering stock ? cup at a time and stirring well until the risotto is cooked. The process will take about 5 to 8 minutes. Taste the rice with each addition of stock. The rice is perfectly cooked when it is tender to the bite.
4. Turn off the heat, add a final ? cup of stock and the grated cheese, mix well and let rest for 3 minutes. Stir well and serve piping hot.

Nick Stellino notes that all the simmering stock does not have to be used. The quantities will differ depending on the heat you use throughout the cooking and how long the stock has been boiling.

Risotto With Saffron
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