Creamy Saffron Risotto

Friday is  finally here! And to make things even better, it’s a long weekend here in Poland! Sorry, Vancouverites.  Having the day off today gave me plenty of time to cram in some studying and make this gorgeous Saffron Risotto.


Saffron Is such a delicacy and luxury to cook with, so take my word when I say this risotto will put it to good use.  I didn’t have any parmigiano on hand so I nervously opted for some aged sharp cheddar cheese. I was a bit worried the cheddar would overpower the saffron but to my surprise it still turned out great.  Though, I still do prefer the original recipe with the parmigiano-reggiano more.



Creamy Saffron Risotto  
A Food & Wine Recipe

2 1/2 quarts light chicken stock or low-sodium broth
4 tablespoons unsalted butter
1 medium onion, minced
1/2 teaspoon saffron threads
3 1/4 cups arborio rice (1 pound 10 ounces)
1 1/2 cups dry white wine
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
Sliced radishes + mint for garnish (optional)



In a large saucepan, bring the chicken broth to a boil over high heat. Cover and keep hot over low heat.

In a heavy 6-quart pot or casserole, melt 2 tablespoons of the butter over moderate heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Crumble in the saffron threads and cook for 1 minute, stirring. Add the rice and stir to coat thoroughly with butter, about 2 minutes. Add the wine and cook over moderately high heat, stirring, until evaporated. Add enough hot stock to cover the rice (about 1 1/2 cups) and bring to a boil, stirring. Reduce the heat to moderate. Cook, stirring the rice constantly, until the stock has been absorbed. 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 minutes total.

Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter and the cheese. Season the risotto with salt and pepper and garnish with sliced radishes and mint (optional). serve.


Wishing you a cozy friday.

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