Saffron Risotto

¼ cup olive oil

1 med onion, chopped

1 cup Arborio rice

1 cup white wine

3 cups chicken broth

2 “pinches” of saffron

4 TBS butter

1 cup Parmesan cheese


  • Add ¼ c olive oil to cast iron pot and heat. Once heated, add chopped onion and saute for 3 mins.
  • Next, add the Arborio rice and cook until completely coated with oil mixture and it becomes translucent.
  • Now add the wine and cook over a medium heat, stirring, until that is absorbed.
  • Next start adding a ladle at a time to the rice mixture and continue stirring until is is absorbed and then repeat this 1 ladle at a time until there is about 1/3 c left.
  • Take the saffron and add to the last 1/3 cup and stir, then after it has sat for a minute or two, add to the rice mixture, and stir until it has been thoroughly absorbed throughout.
  • Take off the stove and add the butter & cheese and continue stirring until it is smooth and creamy.
  • Serve immediately or if the rest of the meal is not ready then put back on the stove and reheat as needed, then serve.
  • This recipe SERVES 4