Quick Weeknight Saffron Risotto

Soffritto and Rice

1. In a large, heavy-bottomed pan or Dutch oven, heat olive oil and 1 tbsp of butter over medium heat.
2. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Do not brown.
3. Add the arborio rice to the pan and toast for about 1-2 minutes, stirring constantly, until the edges of the grains become translucent.
4. If using, pour in the white wine and stir until it has evaporated completely.

Cooking the Risotto

1. Add a ladleful of warm chicken broth to the rice mixture. Stir continuously until most of the liquid is absorbed.
2. Continue adding the broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
3. About halfway through the cooking process, stir in the steeped saffron threads and their liquid.
4. The risotto is ready when the rice is al dente (tender but with a slight bite) and the consistency is creamy and flowing, not stiff.

Finishing

1. Remove the pan from the heat. Stir in the remaining 1 tbsp of butter and the grated Parmesan cheese.
2. Season with salt and freshly ground black pepper to taste.
3. Let the risotto rest for 1-2 minutes before serving. It should be creamy and spreadable on the plate.