what you need
4 cups chicken stock
2 Tablespoons olive oil
1/4 cup onion, diced finely
1 cup Arborio or Carnaroli rice
1 large pinch saffron threads
1/4 cup dry white wine
1/2 cup grated Parmesan (Parmigiano Reggiano)
what to do
Bring the chicken broth to a simmer. Lower heat, keep warm.
In the risotto pan, add the olive oil and onion. Cook the onion slowly for several minutes, until soft but do not brown. Add the rice and cook the rice for a couple of minutes. Add the saffron. Add the white wine and cook for a couple of minutes until the liquid has cooked off.
Start adding the stock. Add a couple of ladles initially and stir. Use a rubber spatula instead of a spoon. This really is the best tool - you can really lift the rice off the bottom of the pan. When you begin adding the stock, start timing the risotto. It should take between 20-25 minutes. You should stir the rice as much as you can, not allowing it to stick to the bottom of the pan. Do not boil the rice, just keep it on a simmer. As soon as the liquid has cooked off, keeping adding the stock by the ladleful.
After about 20 minutes, taste the rice. It should be soft, but still retain a little firmness (bite). When you think it is done, do not add any more liquid. Four cups of stock is usually just right. When the rice has absorbed the liquid, turn off the heat and add the parmesan. Serve hot and add more grated parmesan to the top if you like.