Risotto Al Zafferano

Total Time
30mins
Prep 10 mins
Cook 20 mins

Saffron Risotto

Ingredients Nutrition

Directions

  1. Bring stock to a low simmer in a medium pot.
  2. Heat olive oil in a medium saucepan over medium heat for 1 minute.
  3. Cook onion until translucent, about 3 minutes.
  4. Add rice and a pinch of salt. Saute until rice is translucent, 1 to 2 minutes.
  5. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine.
  6. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful.
  7. Cook until rice is 'al dente' and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes.
  8. Divide among 4 bowls. Garnish each with cheese shavings, if desired.

Reviews

(1)
Most Helpful

We really liked this risotto. It ended up being a little sweet, but that may be because of the wine I used, a chardonney. I didn't make any changes to the recipe and we will likely make it again as it was a nice basic risotto to have with our red wine chicken.

Erindipity December 20, 2008

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