In a medium saucepan, bring the chicken stock to a simmer, keep warm. In a lrage saucepan, heat the olive oil and add the onion, seasoning with salt and pepper as it cooks over moderate heat until softened, about 5 minutes. Add the rice and cook for about 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine and add to the rice. Cook, constantly stirring, until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding stock 1/2 cup at a time. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season risotto with salt and pepper and stir in the cheese, butter and parsley to serve immediately.
Fennel and Sausage: Substitute pecorino for reggiano. Prepare 1 lb of crumbled Italian Sausage and fennel bulb to stir in the risotto.
Seafood: Substitute 3 cups of clam juice abd 2 1/2 cups of water for the stock. Omit butter and cheese. In a skillet, cook 1 minced shallot in 1 tbsp of butter. Cook to proper temperature and add 1/2 lb each of chopped cooked shrimp and lump crabmeat. Fold in 1/2 cup of mascarpone and serve.
Wild Mushroom and Red Wine: Substitute red for white wine and omit saffron and butter. In a skillet, cook 1 minced shallot and 1 lb of wild musrooms in 2 tbsp of butter. Stir into risotto.
Wine pairing: Earlthy Italian Red: 2006 Banfi Centine
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 182 (42%)|
|Amt Per Serving||% DV|
|Total Fat 20.2g||27 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 39.3mg||12 %|
|Sodium 1047.2mg||36 %|
|Potassium 343.7mg||9 %|
|Total Carbohydrate 47.8g||14 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 45.8g|
|Protein 13.7g||20 %|
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Calories per serving: 435
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