Saffron Risotto

Here we have another versatile recipe that can be enjoyed as listed, or created into another meal by adding ingredients such as shrimp or asparagus tips during the last few minutes of cooking.

1/8 cup		extra-virgin olive oil
1/2		medium onion, cut into 1/4 dice
1/2 tsp		saffron
2 3/4 cups		chicken stock
1 cup		arborio rice
1/4 cup		white wine
2 Tbs		unsalted butter
1/4 cup		parmesan cheese, plus more for sprinkling

1	In a 12 - 14" skillet, heat the oil over medium heat. Add the onion and cook until softened and translucent, about 5 min's. Careful not to burn the onions.
2	Meanwhile, heat up chicken stock in a small pot on the stove and keep warm. Add the saffron to the stock, stirring to infuse.
3	Once the onions are translucent, add the rice and stir with a spoon until toasted -- about 3-4 minutes.
4	Slowly add the wine to the toasted rice (be careful with the steam), and then add 4-6 oz of the stock to the rice and cook, stirring, until it is all absorbed.
5	Continue adding more stock, 4 -6 oz at a time, waiting until the liquid is absorbed before adding more.
6	Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed.
7	Taste. Add Salt and Pepper to taste.
8	Portion risotto into plates, top with extra grated cheese.

Serves 2 large servings, 4 small servings

Note: Please do keep the chicken stock warm on the stove. Some recipes call for the chicken stock to be microwaved to warm up (which is what I used to do to keep things simple), alhtough, I've found that the stock gets too cold for the risotto to cook in the appropriate time.

You may also use another stock to flavor the risotto, such as a shrimp stock. Additionally, you can then add uncooked shrimped to the risotto, cover and cook over low heat for about 2 -3 mintues or until shrimp are pink and done.