Magnificent 1st prize RISOTTO Recipe

VEGETARIANS CAN SUBSTITUTE VEGETABLE STOCK FOR CHICKEN STOCK)

5-6 servings

1 Bring stock to a boil, then reduce to a low simmer.
2 Ladle a little stock into a small bowl; add the saffron threads and let infuse.
3 Melt 4 tablespoons of butter in a large sauce pan until foaming.
4 Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute.
5 Cook only until softened, not brown.
6 Add the rice and stir until the grains start to swell and burst; then add a few ladles of stock, saffron liquid, and salt and pepper to taste.
7 Stir over low heat until liquid has beed absorbed.
8 Keep adding stock, letting the rice absorb the liquid before adding more.
9 STIR CONSTANTLY
10 After about 20-25 minutes, the rice should be just tender and the risoto golden and creamy.
11 Take off heat and add 2/3 cup parmesan cheese and remaining 1 tablespoon butter, mixing until butter has melted.
12 Season to taste.
13 Transfer to serving plates and serve hot.
14 Sprinkle remaining parmesan cheese.