Ingredients
1 cup Arborio rice
2 cups chicken broth
1/2 cup white wine
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
2 tbsp unsalted butter
1 tbsp olive oil
1 pinch saffron threads
1/4 cup heavy cream
1 clove garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (optional for garnish)
Directions
1. Warm the chicken broth in a saucepan over low heat and add the saffron threads to bloom.
2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for another 1 minute.
5. Stir in the Arborio rice and cook for 2-3 minutes, until the edges are translucent.
6. Pour in the white wine and cook, stirring constantly, until it is almost completely absorbed by the rice.
7. Add a ladleful of warm chicken broth to the rice and stir until it’s almost absorbed.
8. Continue to add the broth, a ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until the rice is tender and creamy, about 18-20 minutes.
9. Stir in the heavy cream and the remaining tablespoon of butter.
10. Remove the skillet from the heat and stir in the grated Parmesan cheese until creamy.
11. Season with salt and pepper to taste.
12. Garnish with chopped fresh parsley if desired, and serve immediately.