½cup(50grams)grated parmesan¾ cup if grated at home (or dairy-free parmesan)
Warm up your vegetable broth and keep it hot, almost simmering, throughout the recipe.Finely chop the onion, then gently fry it in a large skillet with the olive oil for 3 minutes, stirring often.The onion should be translucent and slightly golden; don't make it brown.
Add in the Arborio rice, and stir it on medium-high heat for about a minute.
Add the white wine, stir, then when the wine has evaporated, add 1 cup of vegetable broth.Stir almost continuously on medium heat, then when the broth is absorbed, add another cup.
Stir and addone cup of broth at a time; then, at the 10-minute mark, soak the saffron in a small bowl with a ladleful of hot broth. When the liquid turns orange, add it to the rice.Keep stirring and adding broth, a little at a time, until the rice is creamy and al dente, with a bite to it - about 5 more minutes.Risotto takes 14 to 18 minutes to cook, depending on the rice quality.
Turn the heat off, let the rice cool down for 1 minute, then add the butter and grated parmesan cheese.
Stir for another minute (heat off) until butter and cheese melt. Add a little hot broth if the rice gets too thick.
Risotto should be creamy and relativelyloose, not thick, mushy, and pasty, and not soupy. You should be able to see the rice grains clearly. Serve on a flat plate and eat with a fork.