Saffron Risotto

Directions

1. 1
   In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.In a large saute pan, melt butter over medium heat.
2. 2
   Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads.
3. 3
   Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid.
4. 4
   Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy.
5. 5
   Remove risotto from heat, add grated cheese, salt and pepper.
6. 6
   Serve at once.This recipe yields 4 servings.