Saffron Risotto

3/4 cup white wine
5-6 cups vegetable stock
1 medium onion, diced
1 teaspoon saffron threads
5 tablespoon olive oil
2 cups arborio rice


In small saucepan, combine wine and saffron, let stand 10 minutes
Add stock and heat to boiling then reduce to simmer
In separate pan, combine olive oil and onion and saute over medium heat until onion is soft
Add rice to onions and oil and mix well until grains are coated
Add broth one cup at a time, stirring constantly, do not add more broth until all the previous cup is absorbed
Continue until rice is al dente, salt and pepper to taste

Serve as is, or with saffron broth and steamed vegetables for vegetable paella