Saffron Risotto
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
51
Spice
35
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Bring stock to a low simmer in a medium pot
2
Heat 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
5
Sauté until rice is translucent, 1 to 2 minutes
6
Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine
7
Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock
8
Continue adding stock, allowing rice to absorb it before adding the next ladleful
9
Cook until rice is al dente and mixture is a little loose
10
Stir in butter
11
Turn off heat
12
Stir in grated cheese
13
Cover and let sit 2 minutes
14
Divide among 4 bowls
15
Garnish each with cheese shavings, if desired
16
Bring stock to a low simmer in a medium pot
17
Heat oil in a medium saucepan over medium heat for 1 minute
18
Cook onion until translucent, about 3 minutes
19
Add rice and a pinch of salt
20
Sauté until rice is translucent, 1 to 2 minutes
21
Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine
22
Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock
23
Continue adding stock, allowing rice to absorb it before adding the next ladleful
24
Cook until rice is al dente and mixture is a little loose
25
Stir in butter
26
Turn off heat
27
Stir in grated cheese
28
Cover and let sit 2 minutes
29
Divide among 4 bowls
30
Garnish each with cheese shavings, if desired