Recipe type: Side
- ½ cup white wine
- 1 yellow onion, finely diced
- ¼ cup olive oil
- 8 cups chicken stock, infused with 1 Tbsp. saffron threads
- 1½ cup Arborio rice
- ½ cup Parmesan cheese
- ¼ Tbsp. butter
- To infuse the Chicken Stock, bring to a simmer on the stove with the saffron in the stock.
- It will make the stock very dark gold, DO NOT LET BOIL.
- Simmer approximate 5 minutes, let sit until ready to use.
- In a wide, tall skillet, sauté onions in olive oil until translucent—approximately 10 minutes on low-medium heat. (If you cook onions or garlic too high they will get bitter instead of the sweet, caramelization we’re looking for here).
- Toast rice for 3-4 minutes in pan until golden brown, like Rice-a-Roni.
- Add the white wine to deglaze the pan and stir until completely absorbed.
- Add the stock ladle by ladle—waiting until the previous ladle-full has been fully absorbed to add the next- this is important to keep it from being soupy- more like rice pudding.
- Repeat slowly until rice is cooked al dente, which is approximately 20 minutes.
- Add butter and cheese—then serve while hot.
For the people who don't like to use alcohol for cooking, you can easily use chicken broth mixed with about a tablespoon of vinegar- I usually use White Rice Vinegar or Apple Cider vinegar. And Mindy- Mike ate that mixture in the Mushroom soup without complaining, so don't worry about the vinegar, even though he could smell it cooking somewhere…