A creamy and flavorful risotto infused with saffron and enhanced with a touch of white wine.
Heat the white wine in a small skillet until it simmers, then add the saffron threads and let it steep off the heat.
Steeping saffron in warm wine releases its full flavor and color.
In a large saucepan, heat 2 tablespoons of butter and the olive oil over low heat. Add the chopped onion and cook until golden and tender.
Cooking the onion slowly enhances its sweetness and flavor.
Heat the chicken broth in a separate pot and keep it warm over low heat.
Using warm broth helps maintain the cooking temperature of the risotto.
Add the rice to the onion mixture and cook, stirring, until the edges of the grains are translucent.
Toasting the rice adds a nutty flavor to the dish.
Add a ladleful of broth to the rice and stir until absorbed. Continue adding broth, one ladle at a time, stirring constantly, until the rice is creamy and tender.
Stirring constantly ensures even cooking and a creamy texture.
Stir in the saffron infusion, the remaining butter, and the Parmesan cheese. Adjust seasoning with salt and pepper.
Adding the saffron infusion at the end preserves its vibrant color and aroma.
Serve the risotto hot, garnished with additional Parmesan cheese if desired.
Serve immediately to enjoy the risotto at its best texture and flavor.
