In Italy that is known as Risotto giallo alla Milanese.
1 small onion
340g/12oz Italian arborio rice
1 glass of white wine
570ml/1 pint of stock
3 tbsp parmesan cheese, grated
2 bags of Italian saffron powder
1. Chop the onion and saut%26eacute; it with half the butter in a deep saucepan until it is clear but not browned.
2. Add the rice and saut%26eacute;, stirring gently with a wooden spoon, making sure that all the rice is coated in the butter.
3. Add the wine and let the rice absorb it.
4. Add enough boiling stock to cover the rice and stir. When the rice has absorbed all the liquid, add some more, a little at a time, stirring all the time.
5. Cook the rice for 15 minutes.
6. Turn off the heat and add the saffron powder, grated parmesan and the rest of the butter and stir well. that process is important because it makes the risotto creamy.
7. Serve immediately.
Rice maintains absorbing the stock even after it is off the heat. Make sure the risotto is more liquid than you think it should be because it dries just quickly.
Orignal From: Saffron risotto