Saffron Risotto
- Reviews 8
Ready In: 50 mins
Serves: 4
Ingredients
- 5 cups beef stock or 5 cups chicken stock
- 1 pinch saffron (1 sachet)
- 6 tablespoons butter
- 1 onion, finely chopped
- 1 1⁄2 cups arborio rice (if you can find it, carnaroli makes the *best* risotto)
- 1 cup grated parmesan cheese (not the stuff from the can!)
- salt and pepper, to taste
Directions
- Bring the stock to a boil, then reduce to a low simmer.
- Ladle a little stock into a small bowl.
- Add the saffron threads or powder and leave to infuse.
- Melt 4 tbsp of the butter in a large saucepan until foaming.
- Add the onion and cook gently for about 3 minutes, stirring frequently, until softened.
- Add the rice.
- Stir until grains start to swell and burst, then add a few ladlefuls of the stock, with the saffron liquid, and salt and pepper to taste.
- Stir over low heat until the stock is absorbed.
- Add the remaining stock, a few ladlefuls at a time, allowing the rice to absorb all of the liquid before adding more, and stirring constantly.
- After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.
- Gently stir in about two-thirds of the parmesan and the rest of the butter.
- Heat through until the butter has melted, then taste for seasoning.
- Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.
- Enjoy!
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