Parmesan Risotto

Made Parmesan Risotto tonight as an accompaniment to Orange Pepper flat chicken.  I LOVE making risotto, the whole process takes me to a very zen place.  :) 

Serves 4-6 as a side

1/2 large yellow onion, diced
1 garlic clove, minced
pinch saffron
1 t dried basil
1 t dried oregano
1 t dried thyme
1 3/4 C arborio rice
6-8 C chicken stock
3/4 C grated parmesan cheese, plus more for garnish
2 T heavy cream
2 T butter
2 T olive oil
salt and pepper, to taste

Heat chicken stock in saucepan and keep hot over low flame. 

In a shallow skillet, heat butter and olive oil over med. high heat.  Add onions and cook until tender and just beginning to turn golden.  Add garlic, cook for 1 minute.  Add saffron and stir to combine.  Season onions with salt and pepper.

Add arborio rice to skillet and toss with the onion and fat for a few minutes to toast the rice.  Add chicken stock, a ladel-full at a time.  Wait for the rice to absorb a ladel of stock, and stir frequently, then add the next ladel-full.  My rice usually takes about 35-40 minutes to absorb the stock and become tender. 

Once rice is al dente, add the cream, basil, thyme, oregano and parmesan cheese and stir until thickened, taste and re-season with salt and pepper. 

Served with a garnish of parmesan and chopped parsley, if you wish.