|
Bring stock to a low simmer in a medium pot. Heat oil in a
medium saucepan over medium heat for 1 minute. Cook onion
until translucent, about 3 minutes. Add rice and a pinch of salt.
Sauté until rice is translucent, 1 to 2 minutes. Add wine and
saffron; bring to a simmer, stirring, until rice has absorbed most
of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice
has absorbed most of stock. Continue adding stock, allowing
rice to absorb it before adding the next ladleful.
|
