In a medium saucepan heat the beef stock until hot, stir in the saffron and reduce heat to low to keep the stock hot.
In a dutch oven a large pot melt 2 TBSP of the butter over medium heat. Add the onion and cook 2 minutes, stirring occasionally. Add the rice and cook for 2 more minutes, stirring occasionally. Stir in the wine and continue stirring until the rice has absorbed the wine.
Add 1 cup of the stock to the rice and stir until absorbed. Continue adding the stock 1/2 cup to 3/4 cup at a time stirring constantly until absorbed. Repeat until stock is gone, about 30 to 35 minutes or until creamy, while continuing to stir the entire time.
When the all the liquid is absorbed and the rice has a creamy texture remove it from the heat and stir in the Parmigiano-Reggiano and the remaining 1 TBSP of butter. Add salt & pepper to taste.
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