Saffron Risotto
Basic risotto seasoned with saffron.
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
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.