What I present to you today is a first course that will surprise you with its goodness (I even made a rhyme). It’s a creamy saffron risotto, which, however, has nothing to do with the classic saffron risotto we are used to knowing. In this recipe, the cheese gives the dish a unique creaminess and softness. Not to mention the ease of this preparation, suitable even for beginners. Despite the incredible simplicity, this is a dish that can easily be made even if you have guests; a good impression is guaranteed. In short, a recipe to keep in mind: few ingredients (almost always present in the pantry) and you’re done.
And to stay on the theme of creamy risottos, I recommend trying these as well:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Creamy Saffron Risotto
- 12.5 oz Carnaroli rice
- 7 oz fresh spreadable cheese
- 1 shallot
- 1 packet saffron
- as needed vegetable broth
- as needed extra virgin olive oil
- as needed black pepper
Tools
- 1 Pan
- 1 Small bowl
Preparation of the Creamy Saffron Risotto
In a large pan, heat a few tablespoons of oil and sauté the finely chopped shallot.
Let it sizzle for a moment, then add the rice and toast it for a minute.
Then start adding the hot broth, one ladleful at a time, as the previous one is absorbed, stirring occasionally.
Meanwhile, dissolve the saffron in a small cup of hot broth and add this mixture to the risotto about two minutes before the end of cooking.
Once cooked, remove the pan from the heat and add the creamy cheese. Stir and let it rest for a few minutes (still off the heat).
Distribute the creamy saffron risotto onto individual plates, sprinkle with freshly ground black pepper, and serve immediately, piping hot. Enjoy! Paola
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