3 tbls olive oil
1 small onion
1/3 tsp saffron
1 pound bellino risotto
6 cups chicken stock
4 tbls grated paresiana
reggiano cheese
Ground black pepper to taste
Directions
In one pot heat chicken stock to a light simmer, add saffron
In an 8 quart Dutch oven over medium high heat add olive oil
Sauté onion in olive till lightly brown
Add risotto and stir until evenly coated
Add ˝ the chicken stock
Reduce heat to a simmer stir continually
When broth is absorbed by the rice add more stock until all
stock is gone.
Rice is done when al dente
Finish with parmesan and black pepper.