Saffron Risotto

Ingredients:
3 1/4 cup vegetable broth or stock
1 teaspoon saffron threads
6 tablespoons salted butter cut in 1 tablespoon 
   pieces
1 cup cannoli rice or arborio rice
1 ounce parmesan cheese
1/4 teaspoon Kosher, salt to taste
4 teaspoons white balsamic vinegar

Variations:
Mushroom and Sage
Tomato and Basil
Risotto with Fresh Herbs

Directions:
In a small pan over medium heat, bring the broth covered to a simmer.  Reduce to low to keep warm. In a small bowl or measuring cup, combine 1/2 cup of the hot broth aside.

In a large saucepan over medium-high, melt 2 tablespoons of butter.  Add the rice and cook, stirring constantly, until translucent at the edges, 1 to 2 minutes.  Add 2 1/2 cups of the remaining hot broth and bring to a boil, then reduce to medium and cook, stirring frequently and briskly, until grains are almost tender but still quite firm at the core (it will be quite soupy), 8 to 10 minuets;

Adjust the heat to maintain a vigorous simmer.

Add the saffron and cook, stirring frequently and briskly, until the rice is just shy of al dente but still soupy, 3 to 5 miniutes,  If the rice is thick and dry but the grains are still to firm, add the remaining hot broth in 1/4 cup increments and continue to cook, stirring, until the rice is just shy of al dente.

Off heat, stir in the parmesan, 1/2 teaspoon salt and the remainiing 4 tablespoons butter, 1 piece at a time.  Taste and season with salt, then stir in the vinegar.  Serve immediately.

Tip: Don't cook the rice to the ideal al dente texture before removing the pan from the burner. The grains will continue to cook with residual heat as the cheese and butter are stirred in.