|1-3/3||cups||Arborio rice, uncooked|
|1-1/2||litres||Kitchen Basics Chicken Stock|
|2||tbsp||Stirling Unsalted Butter|
|3-1/2||cups||dry white wine|
|1=1/4||cups||Beemster Classic Cheese, grated|
|salt to taste|
Bring stock to a simmer in a medium saucepan. Heat butter in another saucepan over medium-low heat. Add onion, saffron and cook, stirring occasionally, until softened, about 2 minutes. Add rice and salt and stir to coat.
Stir 1/2 cup of the hot broth and wine into the rice. Cook on medium-low heat, stirring frequently, until the liquid has been absorbed. Continue to add broth 1/2 cup at time, and stir frequently until most of the liquid is absorbed. The risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, approximately 30 minutes. Remove from the heat; stir in 1 cup of cheese. Serve remaining cheese at the table to sprinkle on top.