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How to make it

  • In a saucepan, heat the olive oil for 1 minute on med-high, then add onions. Saute until soft, approximately 2 minutes.
  • Add the rice and toast for 2 minutes. Add the white wine and stir until creamy and almost all absorbed. At the same time, heat the stock and add the saffron to steep for 2-3 minutes.
  • Add the stock and saffron to the rice, a half cup at a time. After each addition, stir until the rice absorbs most of the liquid, then add the next half cup of liquid.
  • To finish, stir in the butter and Parmesan. Season with salt and pepper to serve.
  • Note: the ideal texture for risotto is al dente. If you like softer rice, you may want to add more liquid by the ¼ cup.

People Who Like This Dish 4
Reviews & Comments 1

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    " It was excellent "
    effie74 ate it and said...
    It seems very tasty. I will make it very soon!!! Bravo !
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