Saffron Risotto
This creamy and flavorful risotto recipe is perfect for a cozy night in. Saffron-infused stock enhances the rich taste of Arborio or Carnaroli rice, while Parmigiano-Reggiano cheese adds a nutty finish. With each bite, the risotto reveals a delicate balance of flavors that will make you feel like you're dining at a fancy Italian restaurant.
— Constant Cookbook
Ingredients
- 4 to 5 cups chicken or vegetable stock
- 1/8 tsp. crumbled saffron
- 1/4 cup extra-virgin olive oil
- 1 small yellow onion, cut into small dice
- 1 garlic clove, minced
- 2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- 4 Tbs. (1/2 stick) unsalted butter, cut into cubes
- 1 cup grated Parmigiano-Reggiano cheese, plus more for serving
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. chopped fresh flat-leaf parsley
Instructions
- In a saucepan over medium heat, bring the stock to a simmer and add the saffron. Reduce the heat to low and keep the stock warm.
- In a chef’s oven or large saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, 3 to 4 minutes. Add the wine and stir until it is completely absorbed, about 2 minutes.
- Begin adding the stock 1 cup at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
- When the rice is tender but firm to the bite, after 20 to 25 minutes, stir in the butter and the 1 cup cheese. Add more stock if needed so the rice is thick and creamy. Season with salt and pepper and sprinkle with the parsley. Serve immediately and pass additional cheese at the table. Serves 4.
- Williams-Sonoma Kitchen.
Yield
Serves 4.
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