Creamy Saffron Risotto
The risotto can be prepared through Step 2 (with all but the last 2 cups of stock added) and kept at room temperature for 1 hour. Bring the risotto to a simmer over moderately high heat, stirring constantly. Stir in the reserved 2 cups of stock and cook until the risotto is creamy before proceeding.
This hearty, fragrant risotto pairs well with a crisp, dry white like a Sardinian Vermentino.