How to make risotto! Ingredients - Olive oil (a generous amount to coat the pan) - 1/2 medium sized onion, diced - Kosher salt, to taste - Freshly ground black pepper, to taste - 1 ¼ cup Arborio rice - ~⅓ cup dry white wine (enough to deglaze the pan) - ~4 cups of hot chicken stock (enough to cover the rice until it absorbs and the grains are tender; you might not need all the stock) - A pinch of saffron - ~3 tbsp of butter cut into cubes - ¾ cup of grated parmesan cheese�� Instructions - Heat the pan: Place a pan over medium-low heat and add olive oil. - Sweat the onion: Add the diced onion and season with a pinch of salt and freshly ground black pepper. Cook slowly, stirring often, until soft and translucent. - Toast the rice: Stir in the Arborio rice, making sure the oil coats the rice. Cook for about 2 minutes, stirring constantly, until the edges of the grains look slightly translucent. This step helps release the starch that gives risotto its creamy texture. - Deglaze: Pou...