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A creamy, classic Italian risotto recipe that cooks to perfection in just 20 minutes.
By Karen Tedesco of Familystyle Food
Melt butter and olive oil in a wide skillet with chopped onion.
Stir in the rice..
add wine and boil until evaporated...
Stir in saffron
Add 3/4 cup broth and simmer until absorbed.
Repeat until the rice is plump and tender...
Stir in remaining butter, grated Parmesan and parsley
Serve and enjoy!