Risotto

Ingredients:

• 4 to 6 cups vegetable stock
• Large pinch saffron threads (optional)
• 4 to 6 tablespoons butter or extra virgin olive oil, to taste
• 1 medium onion, minced
• 1½ cups Arborio rice or other short‐ or medium‐grain rice
• Salt and freshly ground black pepper
• ½ cup dry white wine or water
• Freshly grated Parmesan cheese (optional)

Steps:

1. Put the stock in a medium saucepan over low heat; add the saffron if you’re using it. Put 2 tablespoons of the butter or oil in a large, deep nonstick skillet over medium heat. (Allow the remaining butter to soften while you cook.) When the butter is melted or the oil is hot, add the onion and cook, stirring occasionally, until it softens, 3 to 5 minutes.
2. Add the rice and cook, stirring occasionally, until it is glossy and coated with butter, 2 to 3 minutes. Add a little salt and pepper, then the white wine. Stir and let the liquid bubble away.
3. Use a ladle to begin to add the warmed stock, ½ cup or so at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat medium to medium‐high and stir frequently.
4. Begin tasting the rice 20 minutes after you add it; you want it to be tender but with still a tiny bit of crunch. When it does, stir in 2 to 4 tablespoons softened butter or oil and at least ½ cup of Parmesan if you’re using it. Taste, adjust the seasoning, and serve immediately.