Risotto
This is a classic Italian risotto, creamy and golden with saffron and finished with Parmesan. The creaminess comes from the rice itself, so the grain matters: choose a plump, medium-grain, high-starch type such as Arborio or Carnaroli, which release starch as you stir. Keeping the broth hot and adding it in small amounts is the whole technique, and it rewards patience with a rich texture that needs no cream.
Instructions
Bring the broth to a simmer in a saucepan and keep it there for the whole cooking time. Hold the heat as high as you can without letting it boil, so the surface only moves a little.
Heat the olive oil in a wide, heavy pan and cook the chopped onion until it is soft. Add the rice and stir until every grain is coated in oil.
Pour in the white wine and stir constantly over medium heat until it has evaporated.
Add enough hot broth to just cover the rice and keep stirring until the liquid has been absorbed. Continue adding broth a little at a time, stirring constantly, until the rice is cooked through.
Dissolve the saffron in a small bowl with a little hot broth and stir it into the rice. Stir in the Parmesan, season with salt to taste, and serve immediately.
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