Cuban Risotto
1/4 pound butter, divided 1/2 cup finely chopped onions 3 cups chicken stock 1/4 tsp. saffron 2 cups long grain white rice 1/2 tsp. salt 1/2 cup freshly grated Parmesan cheese
In a large saucepan over medium heat, melt half the butter. When it begins to foam, add the onions, stirring, until tender (about 6 minutes) - do not brown the onions. Add stock, saffron (see note), rice and salt and bring to a boil. Continue cooking until most of the liquid is absorbed, 10 to 15 minutes and small craters form on the top of the rice.
Cover and simmer over low heat without stirring until all the stock is absorbed (10 to 15 minutes). Just before serving add the remaining butter, cut into small pieces, and the Parmesan cheese, stirring to blend. Serves 6 to 8.
Note: I rarely have saffron so I substitute turmeric (about the same amount as the saffron).