Recipes

Saffron Risotto

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Saffron Risotto

Saffron Risotto

amanda

Equipment

  • - Chef Knife

  • - Non-Stick Saucepan

  • - Wooden Spoon

  • - Rice Cooker (Optional)

  • - Food Processor with Sieve Attachment

  • - Digital Kitchen Scale (Optional)

  • - Stainless Steel Ladle

  • - Heatproof Scales

  • - Cutting Board (Vegetable or Meat)

  • - Slow Cooker (Optional)

Ingredients

  • 28 ounces chicken stock

  • 1 tablespoon vegetable oil

  • 1/2 onion, finely chopped

  • 1 cup arborio rice

  • 1 cup white wine

  • Large pinch of saffron

  • 1 tablespoon butter

  • 1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)

Instructions

1

Instruction 1

Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired.
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