Traditional Ticino Saffron Risotto

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In a saucepan, heat the chicken or vegetable broth over low heat to keep it warm while you cook the risotto.

Ingredients quick view

1 cup Carnaroli or Arborio rice

4 cups chicken or vegetable broth

1 small onion, finely chopped

1/2 cup dry white wine

1/2 teaspoon saffron threads

3 tablespoons unsalted butter

1/2 cup grated Parmesan cheese

Salt to taste

Black pepper to taste

Use warm broth to help the rice cook evenly and maintain a creamy texture.

For added depth of flavor, consider using homemade broth.

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