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For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic  Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, carbohydrate grams, and calories for all your favorite foods.

Learn How To Make Risotto Ahead of Time (click on the underlined) With this technique, that is used by restaurant chefs, you never have to stand at the stove, stirring, for 20 minutes while your guests wonder where you have gone. You can make any kind of risotto you want using this method.

Click here here for Risotto Hints and Tips - Making Perfect Risotto.

Don't forget to check out my Lamb Chops with Cracked Pepper and Rosemary dinner menu, Veal Scaloppine Piccata dinner menu, and Barbecued Salmon with Herb Mayonnaise dinner menu which includes this fantastic Saffron Risotto.

Before making risotto, please read my web page on Making Perfect Risotto. Lots of hints and tips to help you.

5 cups chicken broth or stock
3 tablespoons butter
1/3 cup finely chopped onion
1 1/2 cups Arborio Rice
1/2 cup dry white wine
1/2 teaspoon chopped saffron strands (dissolved in 1/2 cup hot broth from above)
1 tablespoon butter
1/3 cup freshly grated parmesan cheese
Salt and freshly ground pepper to taste
Parmesan Cheese

In a medium saucepan over medium-high heat, bring chicken broth to a slow, steady simmer.

In a large heavy 4-quart pan over medium heat, melt the butter; add onion and sauté for 1 to 2 minutes or until soft (be careful not to brown the onions).

Add the rice. Using a wooden spoon, stir for 1 minute, making sure all the grains are well coated (toasting the rice in melted butter keeps it from getting mushy). Add the wine and stir until completely absorbed. Add the hot chicken broth (1/2 cup at a time), stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking.

NOTE: Risotto doesn't need constant attention during its 18 minute cooking time. You'll just need to check on the pan every few minutes, give the rice a stir to keep it from sticking, and add more stock.

When the rice has cooked for 15 minutes, add 1/2 the dissolved saffron. Continue to stir and when there is no more liquid in the pot, add the remaining saffron. Proceed with adding the broth

After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth. The rice is done when it is tender, but firm to the bite. Turn off the heat and immediately add the remaining 1 tablespoon butter and the parmesan cheese, stirring vigorously to combine with the rice. Add salt and pepper to taste.

NOTE: To test the risotto for proper consistency, spoon a little into a bowl and shake it lightly from side to side. The risotto should spread out very gently of its own accord. If the rice just stands still, it's too dry, so add a little more stock. If a puddle of liquid forms around the rice, you've added too much stock. Spoon some liquid off, or just let the risotto sit for a few more seconds off the heat to absorb the excess stock.

Transfer risotto to warmed serving plates and serve immediately with additional freshly grated parmesan cheese on the side.

Note: If the finished risotto is left to sit and not served immediately, it will continue absorbing fluid and become sticky instead of creamy. You can save this by stirring in a few tablespoons of warm broth right before serving. If it is left to sit too long (15 minutes or more), the rice will lose its firm texture and become undesirably mushy.

Makes 4 main course servings or 6 side dish servings.