Description
Creamy, dreamy saffron risotto. A taste of Lombardy, made easy.
Ingredients
Units
Scale
- 1 quart (1 l) meat stock
- 6 tablespoons (80 g) unsalted butter
- 1 small yellow onion or shallot (finely chopped)
- 1 1/2 cups (300 g) Italian Carnaroli or Arborio rice
- 1 cup (240 ml) dry white wine, at room temperature
- 1/4 teaspoon saffron threads or 1 envelope of saffron powder
- 1/4 cup (25 g) grated Parmesan cheese
- Salt and freshly ground white ground pepper
- Grated Parmesan to serve (optional)
Instructions
- Warm the beef stock in a saucepan over medium heat.
- Soak the saffron threads or powder in 5 teaspoons of hot (not boiling) beef stock for 15 minutes.
- In a large saucepan, heat 50 g (4 tablespoons) butter over medium heat. Add the chopped onion and sauté for 2-3 minutes. Add the rice and stir for 3 minutes to coat the rice well with the butter and onions. Add the wine and stir until completely absorbed.
- Add a soup ladle or two of the stock until the rice is just covered, and stir continuously with a wooden spoon. When the stock is almost completely absorbed by the rice, repeat this process as necessary for a total of 9 minutes.
- Add the saffron to the risotto. Mix well and add another soup ladle of stock. Cook for 5-6 minutes until the stock is completely absorbed.
- When the rice is nearly tender to the bite, but still slightly firm (al dente), and the liquid has been mostly absorbed, add 30 g (2 tablespoons) of Parmesan cheese and butter to taste.
- Remove the risotto from the heat. Stir to blend in the cheese and butter. Add salt and pepper to taste. Let stand for 1-2 minutes.
- Arrange the risotto on a serving dish or 4 plates and serve immediately. Season with Parmesan cheese and decorate with saffron threads.
Notes
- For a richer flavor, use homemade vegetable or chicken stock instead of store-bought.
- If you don’t have white wine, you can substitute an equal amount of hot stock.
- To prevent the risotto from becoming too dry, have the stock ready and at a gentle simmer throughout the cooking process.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 2
- Protein: 10
- Cholesterol: 50