Saffron Risotto Recipe (with Video)

1. Add chicken to stock to a sauce pot and bring to a simmer, add saffron and keep warm, do not boil.
2. In a large dutch oven or saucepan over medium heat, add 3 tbsp of unsalted butter.
3. When butter begins to foam add the onion and sweat till translucent, about 2 to 3 minutes.
4. Add the rice and cook till fragrant and toasted. Add the wine and cook stirring till reduced by 3/4.
5. Strain the chicken stock into another sauce pot, then ladle stock into risotto to just cover, bring to a simmer and stir till reduced.
6. Repeat 2 more times adding and reducing, cooking till the rice is just cooked.
7. Add the remaining 3 tbsp unsalted butter and stir to combine.
8. The risotto should be creamy, if to thick add more stock to thin.
9. Finish with grated parmesan and serve immediately.