Ingredients
5 cups chicken broth, plus extra warm broth as needed
1½ teaspoons saffron threads, crumbled
8 tablespoons unsalted butter, cut into 1-tablespoon pieces, divided
1 onion, chopped fine
1½ teaspoons table salt
2 cups arborio rice
1¼ cups dry white wine
2 ounces Parmesan cheese, grated (1 cup)
Directions
1
Bring broth to boil in large saucepan over high heat, then reduce heat to low. Add saffron and cover to keep warm.
2
Melt 3 tablespoons butter in large Dutch oven over medium heat. Add onion and salt and cook, stirring occasionally, until onion is softened but not browned, 3 to 4 minutes. Add rice and cook, stirring frequently, until edges of grains are translucent, about 2 minutes.
3
Add wine and cook, stirring frequently, until wine is nearly absorbed, about 1 minute. Stir in 4 cups warm broth. Reduce heat to low, cover, and simmer, stirring every 5 minutes until nearly all liquid has been absorbed and rice is just al dente, 15 to 19 minutes.
4
Add remaining 1 cup warm broth and cook, stirring constantly, until grains of rice are cooked through but still slightly firm in center and cooking liquid is thick and creamy, 3 to 5 minutes. Stir in Parmesan. Let risotto stand off heat, covered, for 5 minutes.
5
Stir in remaining 5 tablespoons butter and season with salt and pepper to taste. Adjust consistency with up to ½ cup warm broth as needed. (Texture of risotto should be somewhat loose; it will thicken slightly as it sits.) Serve.