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Recipe · Entree

Saffron Risotto

Classic saffron risotto.

Contains (draft, not yet reviewed) Dairy

This list may not be exhaustive. Review ingredients yourself before consuming, especially if you have food allergies or other dietary restrictions.

Ingredients

2 servings
  • 1.5 cups Arborio rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth, kept warm
  • 1 cup dry white wine
  • 0.25 tsp saffron threads
  • 4 tbsp unsalted butter
  • 0.5 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for sautéing

Quantities marked "to taste" or without a fixed amount don't scale with servings.

Instructions

  1. In a small bowl, add the saffron threads to 2 tablespoons of warm water. Let it steep for at least 10 minutes, allowing the saffron to release its color and flavor.
  2. In a medium saucepan, heat the broth over low heat. Keep it warm, as you’ll need to add it to the risotto gradually.
  3. In a large heavy-bottomed pan or skillet, heat 2 tablespoons of butter and a drizzle of olive oil over medium heat.
  4. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  5. Add the minced garlic and cook for another minute until fragrant.
  6. Add the Arborio rice to the pan and stir to coat the grains with the butter and oil. Cook for about 2-3 minutes, stirring constantly, until the edges of the grains look translucent but the center remains opaque.
  7. Pour in the white wine and cook, stirring frequently, until the wine has been absorbed by the rice.
  8. Add a ladleful of the warm broth to the rice, stirring continuously until the liquid is absorbed. Continue adding broth, one ladleful at a time, allowing each addition to be absorbed before adding the next. Stir frequently to develop the creamy texture. This process should take about 18-20 minutes.
  9. After the rice has absorbed about half of the broth, stir in the saffron and its soaking liquid. Continue adding the remaining broth as described, stirring until the rice is tender but still slightly al dente.
  10. When the rice is fully cooked, stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Adjust the seasoning with salt and freshly ground black pepper to taste. The risotto should be creamy and slightly loose in texture.
  11. Serve the risotto immediately, as it can quickly become overly thick if left to sit. Garnish with additional Parmesan cheese or fresh herbs like parsley if desired.

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