Saffron Risotto
Indulge in the creamy decadence of Saffron Risotto, a classic Italian dish that tantalizes the palate with its luxurious texture and golden hue. This recipe combines tender Arborio rice with the floral elegance of saffron, gently infused in warm chicken or vegetable stock for an irresistibly rich flavor. The addition of dry white wine lends a subtle acidity, while freshly grated Parmesan cheese and a touch of butter create a velvety finish. Perfectly balanced with sautéed onions and a hint of olive oil, this saffron-infused risotto is both comforting and sophisticated. Ready in just 40 minutes, it’s an impressive dinner-party centerpiece or a luxurious weeknight treat. Pair it with a crisp white wine and garnish with vibrant parsley for a beautiful presentation that’s as delicious as it is visually stunning.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Chicken or vegetable stock
- 0.5 cups Dry white wine
- 0.25 teaspoons Saffron threads
- 3 tablespoons Unsalted butter
- 1 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 0.75 cups Parmesan cheese, freshly grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a small bowl, add the saffron threads to 1/4 cup of warm water. Let them steep for at least 5 minutes to release their flavor and color.
In a medium saucepan, heat the chicken or vegetable stock over low heat. Keep it warm but not boiling throughout the cooking process.
In a large, heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the finely chopped onion to the pan and sauté for 4-5 minutes until soft and translucent, stirring frequently to avoid browning.
Stir in the Arborio rice and cook for 1-2 minutes, ensuring all the grains are well-coated in the oil and butter mixture.
Pour in the white wine and stir constantly until the liquid is almost fully absorbed, about 2-3 minutes.
Reduce the heat to medium-low. Begin adding the warm stock one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
After the rice has been cooking for about 10 minutes, stir in the saffron water (including the threads). Continue the process of adding stock and stirring for another 10-12 minutes, or until the rice is creamy and cooked to an al dente texture.
Once the risotto is cooked, remove the pan from heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Mix until the butter is melted and the risotto is creamy.
Taste and season with salt and black pepper as needed.
Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 7342 mg | 319% | |
| Total Carbohydrate | 109.5 g | 40% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.1 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2069 mg | 159% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 813 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
