Saffron Rissoto

I have fallen in LOVE with Rissoto. My gourmet buddy Liz introduced me to the fine art of Rissoto a year ago and I learned it's actually fun to make and not as intimidating as it should be. It needs love. So while you're fixing your salad or preparing your side dish, just go back and stir the risotto often. If you love it, it will love you.

This recipe I just found from an email from Self.com, in my quest to get more healthy. We enjoyed it tonight and it was delicious! I'm convinced that pretty much anything cooked with wine is a fabulous. I added some marscapone cheese as well. Mmmm.

Ingredients

• 28 oz chicken stock
• 1 tbsp vegetable oil
• 1/2 onion, finely chopped
• 1 cup arborio rice
• 1 cup white wine
• Large pinch of saffron
• 1 tbsp butter
• 1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)

Preparation

Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired.