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Saffron Risotto
2 cups bomba short grain rice
5 1/2 - 6 cups chicken stock, warm
6 tablespoons unsalted butter (about 3/4 stick)
1/2 cup grated Manchego cheese
1/4 teaspoon saffron threads
1 medium onion, diced
2 tablespoons extra virgin olive oil
Heat your stock in a separate saucepan and keep warm.
Heat most of the butter and olive oil in a pan; add the onion and sauté until golden.
Add the rice and stir well to coat.
Add the stock, 1 cup at a time, allowing the rice to come to a low boil, stirring constantly.
The idea is to allow the rice to absorb the liquid slowly.
Add salt to taste.
Place the saffron threads in a 1/2 cup of hot stock. Let the saffron sit for a few minutes.
When the rice is almost ready (after about 15-20 minutes) add the saffron broth and stir well until the rice is ready.
Remove from the heat and add the cheese and the remaining butter.
Cover and let sit for 5 minutes before serving.
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