For this risotto, I started with my vegan recipe for Saffron Risotto and added some Parmesan cheese to make it more authentically Italian.
I love both versions. Which do you prefer?
4 cups (1 quart) vegetable broth
2 tablespoons extra virgin olive oil
2 tablespoons chopped onion
1 cup Arborio rice
1/4 cup dry white wine
1/2 teaspoon saffron threads
2 tablespoons grated Parmesan cheese
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh parsley
In a large saucepan, heat the broth over medium heat almost to a boil. Reduce the heat to low or medium-low, and keep the broth at a slow simmer.
In a separate large saucepan or Dutch oven, heat the olive oil over medium to medium-low heat. Add the onion, and saute for 4-6 minutes, until the onion is soft and translucent. Do not let the onion burn.
Add the rice to the onion mixture, and saute for a minute or two, until all the rice is coated.
Add the wine and the saffron to the rice mixture, and saute over medium heat until most of the liquid is absorbed.
Add the hot vegetable broth to the rice mixture, 1/2 cup at a time, stirring constantly each time until most of the liquid is absorbed before adding more.
Repeat until the rice is tender and creamy, but still slightly firm in the middle (al dente). The process will take at least 20-35 minutes. You may not need to add all of the broth, or you may need to add some water or more broth to achieve the desired consistency. The finished risotto should not be runny, but should also not be stiff.
Stir in the Parmesan, along with salt and pepper to taste. Cook, stirring, for another minute or two to blend all the flavors.
Sprinkle with the parsley, and serve.
-- 3-4 servings