How To Make Saffron Risotto
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Serves:
Ingredients
- 1 pinch of saffron threads
- 4 cups of chicken or vegetable broth
- 2 tbsp of butter
- 1 onion, finely chopped
- 2 cups of Arborio rice
- 1/2 cup of white wine
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
Instructions
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In a small bowl, soak the saffron threads in 2 tbsp of warm broth for 10 minutes.
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In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
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Add the Arborio rice to the saucepan and stir well to coat it with the butter and onion mixture.
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Add the white wine and cook until it has been absorbed by the rice.
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Slowly add the warm broth, one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
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After about 15 minutes, add the saffron-infused broth to the risotto and continue stirring.
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Keep adding ladlefuls of broth and stirring until the rice is cooked al dente, about 20-25 minutes in total.
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Stir in the grated Parmesan cheese and season with salt and pepper to taste.
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Remove from heat and let the risotto rest for a few minutes before serving.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 30mg
- Sodium : 1000mg
- Total Carbohydrates : 66g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 9g
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