A creamy, classic Italian risotto recipe that cooks to perfection in just 20 minutes.


Arborio rice


chopped onion

grated parmesan


white wine

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!