Creamy Saffron Risotto

Name: Creamy Saffron Risotto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 769 milliliters arborio rice (1 pound 10 ounces); 2 liters light chicken stock or low-sodium broth; 355 milliliters dry white wine; 1 medium onion, minced; 118 milliliters freshly grated Parmigiano-Reggiano cheese; 1 teaspoons saffron threads; 10 servings Salt and freshly ground pepper; 4 Tbsps unsalted butter

You can never have too many main course recipes, so give Creamy Saffron Risotto a try. This recipe serves 10. One portion of this dish contains around 12g of protein, 9g of fat, and a total of 412 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. This recipe is typical of Mediterranean cuisine. If you have arborio rice, salt and pepper, parmigiano-reggiano cheese, and a few other ingredients on hand, you can make it. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

In a large saucepan, bring the chicken broth to a boil over high heat. Cover and keep hot over low heat.

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Chicken Broth

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Sauce Pan

In a heavy 6-quart pot or casserole, melt 2 tablespoons of the butter over moderate heat.

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Butter

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Pot

Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Crumble in the saffron threads and cook for 1 minute, stirring.

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Saffron

Onion

Add the rice and stir to coat thoroughly with butter, about 2 minutes.

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Butter

Rice

Add the wine and cook over moderately high heat, stirring, until evaporated.

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Wine

Add enough hot stock to cover the rice (about 1 1/2 cups) and bring to a boil, stirring. Reduce the heat to moderate. Cook, stirring the rice constantly, until the stock has been absorbed. Continue adding the stock, 1 1/2 cups at a time, and stirring until it is absorbed before adding more; the risotto is done when the rice is just tender and the liquid is thick, about 25 minutes total.

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Stock

Rice

Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter and the cheese. Season the risotto with salt and pepper and serve.

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Salt And Pepper