Creamy Saffron Risotto

Creamy Saffron Risotto

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Keywords: rice & grains, risotto, Saffron Yield: 10 servings

Procedure: 1. Bring chicken broth to a boil.Reduce heat and cover over low heat. 2. In a 6 quart pot or casserole,melt 2 tbsp butter over moderate heat.Addonion and cook ,stirring occassionally,until softened, about 6 minutes. 3. Crumble in the saffron and cook for 1 minute, stirring constantly.Add the rice and stir to coat with the butter, about 2 minutes. 4. Add the wine and cook over moderately high heat until evaporated.

Preparation Time: 15 minutes

Cooking Time: 25 minutes


5. Add enough stock to cover the rice(about 1 1/2 cups) and bring to a boil,stirring. Reduce the heat to moderate. 6. Cook , stirring constantly,until the stock has been absorbed. 7. Continue adding the stock, 1 1/2 cups at a time, and stirring until it is absorbed before adding more; the Risotto is done when the rice is just tender,and the liquid is thick,about 25 to 30 mimutes. 8. Remove the risotto from the heat and stir in the remaining 2 tbsp of butter and the cheese. 9. Season with salt and pepper and serve. 10. SERVE WITH OSSO BUCO AND A CRISP DRY WHITE WINE

2 1/2 quarts Low salt chicken broth 4 tabsp 1 med 1/2 tspn 3 1/4 cups 1 1/2 cups 1/2 cups as req unsalted butter onion,diced Saffron threads arborio rice (26 ounces by weight) dry white wine Freshly grated parmesan cheese Salt & freshly ground white pepper

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