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Equipment
Medium-sized saucepan for heating the broth
Large, wide-bottomed skillet or saucepan for cooking the risotto
Wooden spoon for stirring
Ladle for adding broth
Grater for Parmesan cheese
Fine mesh strainer for saffron threads
Lemon zester (if making gremolata)
Sharp knife and cutting board for chopping ingredients
Ingredients
1 1/2 cups Arborio rice
4 cups chicken or vegetable broth
1/2 cup dry white wine
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon saffron threads
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
Instructions
1
Prepare saffron-infused water.
2
Heat broth and sauté aromatics.
3
Add rice, wine, and broth gradually.
4
Finish with saffron and cheese.
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