• 1/8 cup of your favorite Olive Tap extra-virgin olive oil and 1/8 cup butter, plus 2 tablespoons to finish
• 1 medium onion, diced appx ¼ inch
• 1 good pinch saffron threads, appx. ½ tsp
• 3 1/2 to 4 1/2 cups* low sodium chicken stock. Heat to a simmer in saucepan.
• 2 cups Carnaroli, or Arborio Rice
• 1/2 cup white wine
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling
In a 12 to 14-inch skillet, heat the olive oil and 1/8 cup of butter over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. While the onions cook, add the saffron to the stock, stirring to infuse. When the onions are ready, add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add wine to the rice, and then add a 4 to 6-ounce ladle of hot stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is almost completely absorbed before adding more. Cook until the rice is tender and creamy and a bit al dente, about 20 minutes.
Add one more ladle of stock, remove from heat and stir in the remaining butter and cheese and mix well. Serve immediately in a warm plate, with extra cheese on the table.
*The amount of required stock can vary based on the rice used. If you need more liquid, you can use water or more stock. Just be sure it is hot.
An Olive Tap original recipe by Rick Petrocelly