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Saffron Risotto

Name: Saffron Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Black pepper', 'amount': 'to taste'}; {'ingredient': 'Unsalted butter', 'amount': '2 tablespoons'}; {'ingredient': 'Parmesan cheese', 'amount': '1/2 cup, grated (plus extra for garnish)'}; {'ingredient': 'Saffron threads', 'amount': '1/4 teaspoon'}; {'ingredient': 'Chicken broth', 'amount': '4 cups'}; {'ingredient': 'White wine', 'amount': '1/2 cup'}; {'ingredient': 'Garlic', 'amount': '2 cloves, minced'}; {'ingredient': 'White onion', 'amount': '1, finely chopped'}; {'ingredient': 'Olive oil', 'amount': '2 tablespoons'}; {'ingredient': 'Arborio rice', 'amount': '1 1/2 cups'}

Indulge in the luxurious flavors of this creamy Saffron Risotto, a classic Italian dish that brings warmth and comfort to any table. The vibrant golden hue of saffron threads is not just a feast for the eyes but also infuses the Arborio rice with a delicate, aromatic flavor that dances on the palate. This dish is traditionally served as a primo in Italy, showcasing the art of slow cooking and the beauty of simple ingredients coming together to create a masterpiece. Perfect for special occasions or a cozy dinner at home, this risotto pairs beautifully with seafood or grilled vegetables.

Servings: 4

Ingredients

Salt: to taste
Black pepper: to taste
Unsalted butter: 2 tablespoons
Parmesan cheese: 1/2 cup, grated (plus extra for garnish)
Saffron threads: 1/4 teaspoon
Chicken broth: 4 cups
White wine: 1/2 cup
Garlic: 2 cloves, minced
White onion: 1, finely chopped
Olive oil: 2 tablespoons
Arborio rice: 1 1/2 cups

Instructions

In a saucepan, heat the chicken broth over low heat. Add the saffron threads to infuse their flavor and color into the broth.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
Add the Arborio rice to the pan, stirring to coat the grains in the oil. Toast the rice for 2-3 minutes until slightly translucent around the edges.
Pour in the white wine and stir continuously until it is fully absorbed by the rice.
Begin adding the warm saffron-infused chicken broth, one ladleful at a time. Stir frequently, allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Once the rice is cooked, remove the pan from the heat and stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.
Serve the risotto warm, garnished with additional Parmesan cheese and a drizzle of olive oil if desired.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 10 minutes • Cook Time: 30 minutes • Calories: 400 • Fat: 15g • Carbs: 55g • Protein: 12g • Sodium: 800mg • Sugar: 1g