Italian Risotto Recipe

Ingredients:
salt and black pepper
5 tablespoons butter
1 ½ cups risotto rice (could also use short grain sticky rice)
1 cup parmesan cheese
1 pinch saffron thread (could do without, but it adds colour and flavour)
1 garlic clove finely chopped
1 medium onion finely chopped
5 cups chicken stock

Preparation Instructions:
Bring the stock to a boil, then reduce to a low simmer. Ladle a little stock into a small bowl. Add the saffron threads and let them infuse. Melt 4 tablespoons of butter in a large sauce pan until it`s foaming. Add onions, stirring frequently and cook for 2 minutes, then add garlic and cook for 1 more minute. Cook until softened, not brown. Add the rice and stir until the grains start to swell and burst. After, add a few ladles of stock, saffron liquid, salt and pepper to taste. Stir over low heat until the liquid has beed absorbed. Keep adding stock, letting the rice absorb the liquid before adding more. Stir constantly. After about 20-25 minutes, the rice should be just tender and the risoto golden and creamy. Take it off the heat and add 2/3 cup parmesan cheese and remaining 1 tablespoon butter, mixing until butter has melted. Season to taste. Transfer to serving plates and serve hot. Sprinkle remaining parmesan cheese. ENJOY!

Photo credit: WordRidden