Serves: 4
Total Calories: 539

6 cups Chicken Broth or Meat Broth (see Soups)
1/2 teaspoon crumbled saffron threads
4 tablespoons unsalted butter
2 tablespoons beef marrow (optional)
2 tablespoons olive oil
1 small onion, very finely chopped
2 cups (about 1 pound) medium-grain rice, such as Arborio, Camaroli, or Vialone Nano
salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano

1 Prepare the broth, if necessary. Bring the broth to a simmer over medium heat, then lower the heat so it is just keeping the broth hot. Remove 1/2 cup broth and put in a small bowl. Add the saffron and allow it to soak.

2 In a wide heavy saucepan, heat 2 tablespoons of the butter, the marrow if using, and the oil over medium heat. When the butter is melted, add the onion and cook, stirring often, until golden, about 10 minutes.

3 Add the rice and cook, stirring with a wooden spoon until hot, about 2 minutes. Add 1/2 cup of the hot broth and stir until the liquid is absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. About halfway through the cooking time, stir in the saffron mixture and salt and pepper to taste.

4 Use only as much of the broth as needed until the rice becomes tender yet firm to the bite. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the broth runs out before the rice is tender, use hot water. Cooking time will be 18 to 20 minutes.

5 Remove the risotto pan from the heat and stir in the remaining 2 tablespoons of butter and the cheese until melted and creamy. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 539
Calories from Fat: 180

More Recipes from the Cook'n in Italy Cookbook:
* Rice, Cornmeal, and Other Grains
Asparagus Risotto
Baked Polenta with Cheese
Baked Polenta with Sausage Ragù
Barley and Vegetable Orzotto
Black Risotto
Buckwheat and Cornmeal Polenta
Crisp Risotto Pancake
Farro Salad
Farro, Amatrice Style
Farro, Tomatoes, and Cheese
Golden Squash Risotto
Lemon Risotto
Mushroom Polenta
Polenta
Polenta "in Chains"
Polenta Crostini, Three Ways
Polenta Sandwiches
Polenta with Cream
Polenta with Gorgonzola and Mascarpone
Polenta with Ragù
Polenta with Three Cheeses
Rice and Beans, Veneto Style
Risotto with "Fruits of the Sea"
Risotto with Creamy Cauliflower
Risotto with Red Peppers
Risotto with Red Wine and Radicchio
Risotto with Tomatoes and Fontina
Saffron Risotto, Milan Style
Sardinian Sausage Rice
Sea and Mountain Risotto
Shrimp and Barley Orzotto
Shrimp and Celery Risotto
Spinach Risotto
Springtime Risotto
Stuffed Rice Timbale
Stuffed Rice Timbale - Assembly
Tomato and Arugula Risotto
Venetian Risotto with Peas
White Risotto