Risotto with Saffron
A creamy and flavorful Italian rice dish infused with the rich aroma of saffron, perfect for a comforting meal.
Nutrition
Calories: 460cal
Carbohydrate: 68g
Protein: 12g
Fat: 13g
Cholesterol: – -mg
Sodium: 460mg
Difficulty Level: easy
10 min Prep
40 min Cook
50 min Total
4 Servings
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups chicken stock, kept warm
- 1 cup dry white wine
- 1 medium onion, finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/4 teaspoon saffron threads
- 1/3 cup grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
- Lemon wedges, for serving (optional)
Instructions
- In a small bowl, soak the saffron threads in 2 tablespoons of warm water. Set aside.
- In a large saucepan or skillet, heat the olive oil and 1 tablespoon of butter over medium heat until the butter melts.
- Add the chopped onion to the pan and cook, stirring often, until the it becomes translucent, about 5 minutes.
- Add the Arborio rice to the pan and stir for 1-2 minutes, ensuring each grain is coated with the oil and butter.
- Pour in the white wine and cook while stirring continuously until it has mostly evaporated.
- Reduce the heat to low. Add the saffron and its soaking water to the pan. Stir until well combined.
- Begin adding the warm chicken stock, one ladle at a time, until the liquid is absorbed by the rice. Stir constantly to ensure even cooking. Repeat this process until the rice is al dente and creamy, about 18-20 minutes.
- Once cooked, remove the pan from heat. Stir in the remaining butter and the grated Parmesan cheese. Season with salt and pepper to taste. Let the risotto rest for a couple of minutes before serving.
- Serve the risotto hot, garnished with fresh parsley. Add a lemon wedge on the side for a burst of citrus flavor, if desired.
