Saffron Risotto
Risotto, in my opinion, is grown up mac and cheese; it’s creamy, cheesy, comfort food! It’s not only delicious but also one of my favorite things to make and I learned with this Saffron Risotto recipe. I always feel it is somewhat of a cooking meditation because you have to continuously stir and work the rice to help it release the starch to create the creamy texture. You can add herbs, spices, vegetables, and various proteins to make a fulfilling two pot meal.
This risotto is a recipe that is great for beginner cooks, it uses various basic skills and not a lot of specialty equipment. It’s also gently seasoned with saffron, which can be a new flavor for many people. This particular dish, to my knowledge is know as Risotto Milanese, the traditional recipe doesn’t include shallots or wine, but I always tend to add various things to enhance flavor.
I remember the very first risotto my husband ever made, it was spring risotto with fava beans and shrimp. It made a huge impression!! I not only fell in love with risotto, but even more in love with the man I was going to eventually marry. We had a truly delicious meal paired with my first Riesling wine, I can still taste the risotto now, even though it has been 12 years!
I typically make this risotto with Osso Bucco; it is a perfect pairing with the braised meat and sauce. It is truly a delicious and perfect meal for a cold, deep winter evening paired with a glass of red wine!
Tips and Tricks:
- Heat stock to a boil and locate it on the burner behind where the risotto will be cooked (see photo below).
- Use saffron sparingly, it is not only expensive but if you use too much, the flavor can become sickly!
- Use parmesan imported from Italy, American-made parmesan does not melt the same and can result in clumpy texture.
- We always buy Mitica Parmesan aged 24 months, highly recommend if you have access through your local grocery store.
- Cook arborio rice until it is al dente, add remaining stock and remove from heat. Let additional stock absorb for about 10 minutes. Then add parmesan and cream/butter.
- We have found this works wonders for texture.
Equipment:
- Sauté pan
- Saucepot
- Wooden spoon
- Cutting board
- Chef’s knife
- Box grater
- Measuring cups
Saffron Risotto
Ingredients
- 2 shallots (small dice)
- 2 tbsp extra virgin olive oil
- 1 cup arborio rice
- 1 cup white wine
- 1 1/2 cups parmesan cheese (zested)
- 2 quarts chicken stock
- 1/8 saffron (literally a pinch)
- 1-2 tbsp cream or butter
Instructions
- In a sauce pot, bring chicken stock up to boil, then reduce heat to a low simmer.
- Heat the olive oil in a large sauté pan on low/medium heat.
- Add the shallots and cook until translucent; 5-8 minutes.
- Add the arborio rice and coat in olive oil.
- Once the rice has become translucent on the outside and displays a white dot in the center, add the cup of white wine and the pinch of saffron, stir until wine is absorbed.
- Then begin by adding your stock - about two ladlefuls at atime. Vigorously stir the rice so that you work it, once the stock is almost fully absorbed, add additional ladleful.
- Cook arborio rice until it is al dente, about 20-30 minutes, add remaining stock and remove from heat. Let additional stock absorb for about 10 minutes. Rice should appear creamy and slightly firm in the center.
- Add the grated parmesan cheese and cream/butter, stir to combine.
- Taste and season with salt and pepper as needed.
- Leftovers can be placed in the refrigerator for 1-3 days. Re-heat and add a small amount of half and half or cream to improve texture after sitting in fridge.
Notes
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.