6 to 8cupslow-sodium or homemade chicken stockpreferably homemade you may not need all of the broth
3tablespoonsextra virgin olive oil
1small onion or large shallotfinely chopped
1large pinch saffronput this in a small bowl with about 2 tablespoons of the wine
½cupfreshly grated Parmesan cheese
Salt and pepperto taste
Heat the broth in a small saucepan and keep warm.
In a large high sided saute pan or risotto pan, heat the oil over medium heat; add the onions and simmer until tender, about 5 minutes.
Add the rice, mix well to coat; saute until the edges turn translucent, about 5 minutes. Add the wine, cook, stirring until evaporated.
Add 2 cups of the broth (about 4 ladles full); simmer, stirring occasionally, until absorbed.
Add the saffron and a pinch of salt, then start adding the liquid ½ cup at a time, stirring well and adding more broth only when the last addition has been absorbed. Continue to add liquid until the rice is tender (although a little firm to the tooth); about 20 – 25 minutes.
Remove the risotto from the heat, stir in the butter and cheese. Taste and adjust seasonings; add a little more liquid if you like a looser risotto.