1 brown onion, peeled and finely chopped
2 tbsp. extra virgin olive oil
1 tbsp. butter + 1 tbsp. for serving
2 cups Arborio rice
½ cup dry white wine
2 litres stock, heated to a gentle simmer
1 cup freshly grated parmesan cheese
1 tsp saffron strands
Salt to taste
In order to achieve the bright yellow colour in saffron risotto, add 1 cup of heated stock to a small bowl and add the saffron threads, giving it a little stir. This is to extract as much of the colour from the threads and to achieve that bright colour. Set aside until the very end.
Heat the oil in a large saucepan over a low heat, add the onion and cook for 2-3 minutes or just until soft. Add 1 tbsp. butter and season with a little salt to taste.
Pour rice and toast for 1 minute or until translucent. Increase the heat to medium, add white wine and allow the alcohol to evaporate completely, stirring gently.
Reduce back to a low heat and add the heated stock a ladleful at a time. As the stock is absorbing into the rice, gently stir to prevent the rice from sticking to the bottom. Repeat until all the stock has been used. Discard the saffron threads and pour in the infused stock to the rice, stirring gently.
Turn off the heat and add the remaining 1 tbsp. butter and grated parmesan cheese. Gently stir once again, cover with a lid and allow risotto to rest for 5-10 minutes until all those flavours infuse together.
Serve risotto with bowls with more freshly grated parmesan cheese.