160 gr (5.6 ounces = 5 handful) carnaroli rice
0,7 lt. (5 ladles) meat broth or vegetable broth or hot water
30 gr (1 ounce = 1 tbsp) chopped onion
0,05 gr (0.0018 ounces) saffron threads or 1/4 teaspoon powder
20 gr (0.7 ounces) unsalted butter
2 tbsps grated parmigiano
2 tbsps extra virgin olive oil
1 - Set the meat broth to boil (or vegetable broth with water, 1 small onion, 1 carrot, 1 celery stalk and salt or simply water).
2 - If you use saffron threads, soak them in hot broth or water in a small cup or bowl for about 40 minutes.
3 - Put the chopped onion in a pot with a couple of extra virgin olive oil over low heat.
4 - When oil sizzles, stir in the rice. After a few minutes, rice will become translucent.
5 - Pour the wine and let evaporate over high heat, stirring with a wooden spoon.
6 - At this stage, start pouring the broth (or water), a little at a time and always stirring.
7 - The liquid shall be completely absorbed before pouring more broth.
8 - Continue with this processing taking care to keep the broth, or water, hot, so as not to stop cooking
9 - 5 minutes before rice is done, add the saffron infusion. If you use ground saffron, just melt it in a ladle with broth or water and pour it to the risotto. Adjust with salt if necessary.
10 - When risotto is done, add butter and grated parmigiano with the pot off the heat. Stir and cover for 2 / 3 minutes, until creamy. Serve immediately, with more grated parmigiano on taste.