Monday, September 16, 2024

Saffron Risotto

 I seem to remember making risotto as difficult. This recipe was easy and delicious.

Saffron Risotto

  • 4-6 cups of vegetable stock - warm
  • 1 T Olive Oil
  • 1/2 onion, finely chopped
  • 1 cup Arborio rice
  • kosher salt
  • 1 cup of dry white wine
  • 1 T saffron threads
  • 1 T unsalted butter
  • 1/4 cup grated parmesan cheese

Directions:

  • Bring the stock to a low simmer.
  • Heat oil in a large pot, and add onion and cook for 3 minutes.
  • Add the rice and a bit of salt. Sautee for 2 minutes. Add the wine and saffron, and bring to a simmer, stirring, until the rice has absorbed most of the wine.
  • Add a ladle or two of stock; bring to a simmer while stirring. The rice should absorb most of the stock. Continue to add a ladle of stock to the rice and having it be absorbed before adding a new one. This process should take 18 minutes or so. You do not need to add all of the stock. 
  • Add the butter and stir. Turn off heat and stir in cheese. Cover. Let sit for 2 minutes.

Serves four.




No comments: