Equipment:
- 2 large saucepans
- Ladle
- Small bowl
Ingredients:
For the Risotto:
- 5 cups chicken stock (plus more if needed)
- 1 pinch saffron threads (optional, see Notes)
- 4 tablespoons butter (softened)
- 1 cup finely chopped white onion (approximately 1 medium onion)
- 2 cloves garlic (finely chopped)
- 1 ½ cups dry risotto rice (unrinsed, see Notes)
- ½ cup dry white wine (or water)
- 1 teaspoon salt (more or less to taste)
- Freshly cracked black pepper (to taste)
- 1 tablespoon butter (softened)
- ⅔ cup freshly grated Parmesan cheese (at room temperature)
To Serve:
- ⅓ cup freshly grated Parmesan cheese (at room temperature)
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Instructions:
1. Warm the Stock:
Place a large saucepan on the stovetop over high heat. Add 5 cups of chicken stock and bring to a rolling boil. Once the stock begins to boil, immediately reduce the heat to low, keeping the stock warm throughout the process.
2. Infuse the Saffron:
Transfer 1 ladle (approximately ½ to ¾ cup) of the chicken stock to a small bowl. Add a pinch of saffron threads to the stock and set the bowl aside.
3. Sauté the Onion and Garlic:
In a second saucepan, heat over high heat. Add 4 tablespoons of butter and allow it to melt completely, swirling the pan to distribute it. Once the butter starts to foam, add 1 cup of finely chopped onion. Sauté for 2 minutes, stirring frequently, until the onions begin to soften.
Add the finely chopped garlic and continue to sauté for another minute, until both the onions and garlic are soft but not browned.
4. Cook the Rice:
Add 1 ½ cups of dry risotto rice to the saucepan with the onions. Cook the rice for 2 to 3 minutes, stirring constantly, until the rice becomes golden and translucent.
5. Deglaze with Wine:
Pour in ½ cup of dry white wine (or water), stirring to incorporate and scraping up any bits of onion, garlic, or rice from the bottom of the pan. Allow the wine to reduce until most of the liquid has evaporated.
6. Add the Stock:
Reduce the heat to low and begin adding the warm stock in small increments, about 1 ladle at a time. Stir the rice constantly until the liquid is fully absorbed before adding more. Add the saffron-infused stock, along with 1 teaspoon of salt and freshly cracked black pepper to taste. Stir gently after each addition.
Continue adding stock until all of it has been absorbed and the rice is creamy and tender (but not mushy). This process will take 20 to 25 minutes. Do not rush!
7. Finish the Risotto:
Once all the stock is absorbed and the risotto has reached the desired creamy consistency, remove the saucepan from the heat. Stir in the remaining 1 tablespoon of butter and ⅔ cup of freshly grated Parmesan cheese until the butter has fully melted and the mixture is creamy. Taste the risotto and adjust the seasoning with more salt and pepper, if needed.
8. Serve:
Divide the risotto evenly among serving plates or bowls. Top each with the remaining ⅓ cup of freshly grated Parmesan cheese and serve hot.
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Notes:
- Saffron: The saffron is optional but highly recommended! It adds a rich flavor and a beautiful golden color to the risotto. Use 5-10 saffron threads for the best balance—more can overpower the dish. The saffron in this dish is sourced from Pozzo Winery in Viverone.
- Risotto Rice: Arborio rice is the classic choice for risotto, but you can also use short-grain sticky rice. Do not rinse the rice before cooking—it’s the starch that helps create the creamy texture. Rice fields around Viverone, located in the Piedmont region of Italy, are part of the Vercelli plain, a key area for rice cultivation in the country. While Viverone itself is known for its beautiful lake and stunning views, it's very close to the rice-growing region of Vercelli and Novara, where vast stretches of rice paddies can be found. These fields contribute to some of the best rice in Italy, including the well-known Arborio and Carnaroli varieties, which are the foundation of classic risotto dishes.
- Stock Temperature: Make sure the chicken stock remains warm throughout the cooking process. If you add cold stock, it will stop the rice from cooking properly each time you add it.
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Enjoy your delicious, creamy risotto!
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