4 chicken broth cubes dissolved in 8 cups of boiling water
1/2 cup butter
1 small onion, finely chopped (70g)
1 1/2 cups Arborio rice
1 cup dry white wine
1 envelope of saffron threads
4 tablespoons grated Parmesan cheese
4 chicken broth cubes dissolved in 8 cups of boiling water
1/2 cup butter
1 small onion, finely chopped (70g)
1 1/2 cups Arborio rice
1 cup dry white wine
1 envelope of saffron threads
4 tablespoons grated Parmesan cheese
In a medium saucepan, bring the chicken broth to a boil over high heat
Meanwhile, in a large skillet, cook the onion in half the butter for 2 minutes, stirring frequently, until it's soft and translucent
Add the rice and cook, stirring constantly, for 1 minute
Pour in the wine and cook, stirring occasionally, until it's almost completely evaporated, about 1 minute
Add the saffron to 1 cup of boiling chicken broth and pour into the rice skillet
Gradually add the remaining chicken broth, 1/2 cup at a time, stirring constantly, until the rice is al dente, for about 30 minutes
Remove from heat
Combine the remaining butter and Parmesan cheese
Mix, cover, and let rest for 2 minutes
Transfer to a serving dish and serve hot.
