Ingredients
- 1 cup sushi rice
- 28 ounces chicken stock
- 1 stick butter
- 1 cup white wine
- 1 small onion
- 1 large pinch saffron
- 3/4 cup grated Parmigiano Reggiano
Directions
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Bring stock to a low simmer in a medium pot.
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Heat olive oil and a couple tablespoons of butter
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in a medium saucepan over medium heat for 1 minute.
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Cook onion until translucent, about 3 minutes.
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Add rice and a pinch of salt. Sauté until rice is translucent.
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Add wine; bring to a simmer, stirring,
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until rice has absorbed most of wine.
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Add 2 ladles of stock to rice; simmer, stirring,
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until rice has absorbed most of stock.
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Take a couple ladles of chicken stock and add the saffron.
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Make sure it well dissolves. Add this next to your rice.
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Continue adding stock, allowing rice to absorb it before adding the next ladle.
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Cook until rice is al dente and mixture is a little loose.
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Stir in the rest of the butter. Turn off heat. Stir in grated cheese.
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Cover and let sit 2 minutes.