Saffron Risotto

• 4 cups chicken or vegetable stock
• 1/4 teaspoon saffron threads
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt to taste
• Freshly ground black pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Warm the stock in a saucepan and keep it at a gentle simmer.
2. 2 Crush the saffron threads with your fingers and steep in 2 tablespoons of warm water.
3. 3 In a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent.
4. 4 Stir in the Arborio rice, coating each grain with oil. Add the white wine and stir until absorbed.
5. 5 Begin adding the warm stock, one ladleful at a time, stirring frequently until each addition is absorbed before adding more.
6. 6 After about 15 minutes of cooking, stir in the saffron and its soaking water.
7. 7 Continue cooking and stirring until the rice is creamy and just tender, about 5 more minutes.
8. 8 Remove from heat and stir in the Parmesan and butter until creamy.
9. 9 Season with salt and pepper to taste.
10. 10 Garnish with chopped parsley before serving.

Equipment

• Large skillet or saucepan
• Wooden spoon
• Measuring cups

Variations

• Add roasted butternut squash for a fall twist.
• Stir in some peas and diced prosciutto for added flavor.

Substitutions

• If saffron is unavailable, use turmeric for color, though the flavor will differ.
• Use a dry white wine substitute like lemon juice for a non-alcoholic option.

Pairings

• A glass of dry white wine like Pinot Grigio or Sauvignon Blanc.
• A crusty baguette on the side.

Nutrition

Tips

• Keep the stock warm throughout the cooking process to maintain a consistent risotto temperature.
• Stirring often helps release the rice's starch for a creamy texture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of stock or water to restore creaminess.

Freezing: This risotto does not freeze well due to the texture changes that occur upon thawing.

Serving Suggestions

• Pair with a simple arugula salad and a glass of crisp white wine.
• Serve alongside roasted vegetables or grilled asparagus for a complete meal.

FAQ