How To Make Risotto

In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened.

Add the rice and cook for 1 minute, stirring to thoroughly coat. Add the wine and crumbled saffron to the rice. Cook, stirring, until the wine is absorbed.

Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.

Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. When the rice is al dente and suspended in a thick, creamy sauce, season with salt and pepper and stir in the cheese, butter and parsley.

Serve immediately.