Cook time: 40 minutes
1/4 cup Il Casolare Unfiltered Extra Virgin Olive Oil
1 medium onion, cut into 1/4-inch dice
1 teaspoon Pure Spanish Saffron Threads
3 1/2 cups Organic Vegetable Broth, hot
2 cups 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
1 teaspoon Trapani Sea Salt
Tellicherry Peppercorns, freshly ground
In a 12 to 14-inch skillet, heat the Il Casolare Olive Oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Meanwhile add the Spanish Saffron to the hot Organic Vegetable Broth, stirring to infuse. Once the onions are translucent add the Arborio Rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Season with Trapani Sea Salt and ground Tellicherry Pepper.
Add the wine to the toasting Arborio Rice, and then add a 4 to 6-ounce ladle of the saffron-infused broth and cook, stirring, until it is absorbed. Continue adding the broth a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.
Recipe adapted from Mario Batali and photo courtesy of www.foodnetwork.com