How to make a Saffron Risotto.
Ingredients: Serves 4
- 300 g Italian Carnaroli or Arborio rice
- 1 litre meat stock
- 80 g unsalted butter
- 1 small yellow onion or shallot finely chopped
- 240 ml dry white wine, at room temperature
- ¼ teaspoon saffron threads or 1 envelope of saffron powder
- 25 g grated Parmesan cheese
- Freshly ground white pepper
- Grated Parmesan to serve (optional)
- Warm the beef stock in a saucepan over medium heat.
- Soak the saffron threads or powder in 5 teaspoons of stock (hot, not boiling) for 15 minutes.
- In a large saucepan heat 50 g (4 tablespoons) of butter.
- Add the chopped onion and sauté for 2-3 minutes over medium heat.
- Add the rice and stir thoroughly for about 3 minutes, in order to coat the rice well with the butter and onions.
- Add the wine and stir until completely absorbed.
- Add a soup ladle or two of the stock until the rice is just covered, and stir continuously with a wooden spoon.
- When the stock is almost completely absorbed by the rice, repeat this process as necessary for a total of 9 minutes.
- Add the saffron to the risotto.
- Mix well and add one more a soup ladle of stock.
- Cook for 5-6 minutes until the stock is completely absorbed.
- It depends on the rice’s cooking time, which should be clearly indicated on the package.
- The end of the cooking is critical for the final texture of the dish, so when the rice is nearly tender to the bite, but with just a hint of resistance, al dente, and the liquid you have added up to this point has been mostly absorbed, the risotto should still seem a bit soupy, add the Parmesan and butter to taste, about 30 g (2 Tbs).
- Remove your risotto from the heat.
- At this point, keep stirring the risotto to blend in the cheese and butter.
- You can also add some salt and freshly ground pepper to taste.
- Let it stand for 1 or 2 minutes.
- Arrange the risotto on a serving dish or 4 singular plates and serve immediately.
- You can season with Parmesan and decorate with some saffron threads if desired.
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