Saffron Risotto

Ingredients

2+1/2 cups (625 ml) chicken broth
1/2 tsp (2 ml) saffron threads
3 Tbs (45 ml) olive oil
1 medium onion, chopped
1 cup (250 ml) Arborio rice
1/2 cup (125 ml) dry white wine
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
2 Tbs (30 ml) freshly grated Parmesan cheese

Directions

Combine the chicken broth and saffron in a saucepan over moderate heat and bring to a simmer. Heat the olive oil in a separate pot over moderate heat. Add the onion and cook until tender but not brown, about 5 minutes. Add the rice and cook, stirring constantly, for 3 minutes. Add the wine and simmer over low heat until most of the wine is absorbed. Add the chicken broth about 3/4 cup (180 ml) at a time, allowing most of the liquid to be absorbed before adding more, and stirring frequently as it cooks. When most of the liquid has been absorbed and the rice is cooked "al dente," about 18 minutes, remove from the heat and stir in the butter and Parmesan cheese. Serve immediately.

Serves 4 to 6.