Preparation:
Put saffron powder into small bowl. Bring broth to a boil in saucepan over medium heat; reduce heat to low. Stir 1/2 cup broth into saffron to dissolve; set aside. Keep remaining broth hot.
Heat 6 tablespoons of butter in large skillet until melted and bubbly. Add onion and cook until onion is soft, about 5 minutes. Add rice; cook for 5 mintues. Add wine, salt, and pepper. Cook, uncovered, for 3 to 5 minutes over medium high heat, stirring occasionally. Measure 1/2 cup hot broth; stir into rice. Reduce heat to medium-low, Cook and stir until broth has absorbed. Repeat, adding 1/2 cup broth 3 more times. cooking and stirring until broth has absorbed.
Add saffron-flavored broth to rice and cook until absorbed. Continue adding remaining broth, 1/2 cup at a time, and cooking until rice is tender but firm and mixture has slightly creamy consistency. (Not all broth may be necessary. Total cooking time of rice will be about 20 minutes).
Remove risotto from heat. Stir in remaining 1 tablespoon of butter and cheese. Serve immediately. |
