Mario cooks up a tasty side dish!
1/4 cup extra-virgin olive oil
1 small yellow onion (peeled, finely chopped)
2 cloves garlic (peeled, minced)
1 teaspoon saffron threads
8 cups chicken stock
2 cups long grain-white rice
1/2 cup white wine
2 tablespoons unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano (plus more for garnish)
Kosher salt and freshly ground black pepper (to taste)
In a large saute pan, add the olive oil and heat over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic during the last minute of cooking.
Meanwhile, add the saffron to the chicken stock and stir to infuse. Add the rice to the saute pan and stir until toasted and opaque, about 3-4 minutes.
Add the wine to the rice and stir until almost absorbed. Add a 1/2 cup of chicken stock to the rice and cook, stirring until absorbed. Continue adding stock, a 1/2 cup at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy but still a little al dente, about 35 minutes.
Add the butter and cheese and stir to combine. Serve with additional grated Parmigiano-Reggiano.
Tip: Make sure each 1/2 cup of stock is completely absorbed before adding more stock to avoid overcooking the rice. You may not need all of the stock. Just continue to taste while cooking until the rice is al dente.