Saffron Risotto

Ingredients:

- 5 cups unsalted chicken stock

- 1 1/2 tablespoons extra-virgin olive oil

- 1 1/4 cups diced onion

- 1 1/2 cups Arborio rice
- 5/8 teaspoon kosher salt
- 1/4 teaspoon saffron threads, crushed

- 1/2 cup dry white wine

- 1 tablespoon butter
- 1/2 teaspoon freshly ground black pepper
- 1.5 oz Parmesan cheese, grated (about 1/3 cup)
- 2 tablespoons chopped fresh flat-leaf parsley

Directions:

Bring chicken stock to a simmer in a saucepan (do not boil); keep warm over low heat.

Heat a saucepan over medium heat. Add oil to pan; swirl to coat. Add onion; cook for 5 minutes, stirring occasionally. Add rice, salt, and saffron. Cook for 1 minute, stirring frequently. Add wine; cook 2 minutes, or until liquid is absorbed, stirring frequently.

Stir in 1 1/2 cups stock; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add the remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (will take about 22 minutes total). Reserve 1/3 cup stock at last addition.

Stir in the reserved 1/3 cup stock, butter, pepper, and cheese. Top with parsley.