saffron-risotto-238643.json

{
    "directions": [
        "Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Saut\u00e9 until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired."
    ],
    "ingredients": [
        "28 ounces chicken stock",
        "1 tablespoon vegetable oil",
        "1/2 onion, finely chopped",
        "1 cup arborio rice",
        "1 cup white wine",
        "Large pinch of saffron",
        "1 tablespoon butter",
        "1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Dairy",
        "Onion",
        "Rice",
        "Side",
        "Saut\u00e9",
        "Healthy",
        "Self",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Saffron Risotto",
    "url": "http://www.epicurious.com/recipes/food/views/saffron-risotto-238643"
}