- 6 cups chicken bone broth or vegetable broth
- 2 cups arborio rice
- 1 large onion finely chopped
- 1 cup dry white wine
- 1 Tbsp Kashmiri Saffron
- 2 Tbsp Garlic Ghee or Original Ghee
- 1-2 cloves garlic minced, if not using Garlic Ghee
- 1/2-1 cup Pecorino Romano Cheese grated
- Himalayan pink salt fine granulated, optional
- black peppercorns freshly ground
- Heat bone or vegetable broth and saffron in a saucepan over medium. Don't boil. When hot, turn heat to low to keep it warm.
- In another saucepan or deep skillet, melt ghee over medium-high heat. Add onions and garlic if not using garlic ghee. Sauté until onions are softened, about 4-5 minutes.
- Add the arborio rice, stirring constantly until lightly toasted, another 3-4 minutes.
- Add white wine, stirring constantly over medium to medium-high heat, cooking until the wine evaporates, about 2-3 minutes.
- Add about 1/2 cup hot broth, stirring constantly and cooking until broth is absorbed, about 2 minutes or so.
- Repeat this step, stirring constantly and adding more broth once the liquid is absorbed.
- Continue until all the broth has been added and absorbed. The arborio should be tender and the dish should be ready.
- If desired, continue to cook until the risotto dries out a little more – as long as the arborio is tender, this is not necessary and depends entirely on personal preference.
- Remove from heat; stir in Pecorino Romano (any amount desired) and season with pink salt if needed and plenty of freshly ground black pepper.
- Serve garnished with shaved Pecorino cheese.