Sometimes I get tired of rice, but I never am bored with a delicious risotto! Warning: not a low-cal dish! Serves 4;

6 cups canned low sodium chicken broth (GF of course)
1/8 teaspoon saffron threads
9 tablespoons unsalted butter
1 small yellow onion, chopped
2 cups arborio or caneroli rice
1 cup grated parmesan cheese

Bring the chicken broth to a simmer in a saucepan over medium heat. Cover and keep hot. In another pan, melt 5 tablespoons of the butter, add the onions and cook till softened, about 3 minutes. Add rice to the pot and stir constantly until the rice is opaque, about 4 minutes.

Add 1/2 cup of broth to the pot of rice & onions and stir frequently, until the broth is absorbed, about 2 -3 minutes. add another 1/2 cup of stock and repeat this process. Repeat this process until all the broth is used, about 25 minutes total. Continue cooking rice until it is “al dente”, about another 3 minutes. Stir in the saffron threads.

Remove pot from heat, stir in remaining butter and half the grated cheese. Serve the risotto with the remaining cheese on the side.

Adapted from Saveur Magazine.

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