Total Time: 1 hour
5 cups beef stock or 5 cups chicken stock
1 pinch saffron (1 sachet)
6 tablespoons butter
1 onion, finely chopped
1 1⁄2 cups arborio rice (if you can find it, carnaroli makes the *best* risotto)
1 cup grated parmesan cheese (not the stuff from the can!)
salt and pepper, to taste
Bring the stock to a boil, then reduce to a low simmer.
Ladle a little stock into a small bowl.
Add the saffron threads or powder and leave to infuse.
Melt 4 tbsp of the butter in a large saucepan until foaming.
Add the onion and cook gently for about 3 minutes, stirring frequently, until softened.
Add the rice.
Stir until grains start to swell and burst, then add a few ladlefuls of the stock, with the saffron liquid, and salt and pepper to taste.
Stir over low heat until the stock is absorbed.
Add the remaining stock, a few ladlefuls at a time, allowing the rice to absorb all of the liquid before adding more, and stirring constantly.
After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.
Gently stir in about two-thirds of the parmesan and the rest of the butter.
Heat through until the butter has melted, then taste for seasoning.
Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.