Vanilla Saffron Risotto

My posts are out of order... I actually made this risotto before the basmati (hence the references to this risotto in the basmati post) but whatever...

So I wanted to try making risotto via the risotto method, and boy did this take forever! I sauteed onions in butter, then added the risotto and stirred it around. Little by little, I kept adding chicken broth which got absorbed by the rice. I also threw in some vanilla then the saffron at the very end. It took forever for the starch to exude out of the grains-- I must have been doing something wrong. And I was also disappointed by the saffron threads not coloring the rice any deeper than it did. Oh well. The result was ok... not worth doing again.