This classic Northern Italian dish, which is traditionally served alongside veal osso buco, is among the best-known uses for both saffron and short-grain, high-starch white rice varieties like Arborio, Carnaroli and Vialone Nano.
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Makes 4 servings
Heat stock and saffron in medium saucepan over medium heat until simmering. Reduce heat to low.
Heat 2 tablespoons butter and olive oil together in large saucepan over medium-high heat. Add onions and cook, stirring, until soft, about 4 minutes.
Add Arborio Rice to onion mixture, stirring until rice is thoroughly coated and lightly toasted, about 4 minutes. Rice grains should look slightly translucent around the edges, but still opaque in center.
Add wine, cooking until fully evaporated, about 2 minutes.
Add 1/2 cup simmering stock, stirring and scraping bottom of pan constantly with wooden spoon, until all stock is absorbed. Repeat this process, adding 1/2 cup of stock at a time, until rice is tender and creamy, but still firm to the bite and all liquid is absorbed.
Remove from heat, and stir in remaining 1 tablespoon butter, Parmesan cheese and black pepper to taste. Season to taste with salt.
Serve immediately, with extra grated cheese for garnish.