When we talk about risottos, the first one that comes to mind immediately is the refined and fragrant saffron risotto. Risotto is a classic of Italian cuisine, especially in the regions of Piedmont, Veneto, and Lombardy, prepared in many ways for all tastes. Arborio, Carnaroli, or Roma rice are ideal for making risottos because they hold up well during cooking and are rich in starch. Saffron risotto has an intense and delicate flavor at the same time, appreciated even by the little ones for its magical golden color. Don’t forget the importance of stirring in the butter for a perfectly creamy risotto. Just try it and enjoy!!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2 cups Arborio rice
- 1 small onion
- 4 1/4 cups vegetable broth
- 6 tbsps butter
- 1 cup grated Parmesan cheese
- 1/4 cup white wine
- olive oil to taste
Tools
- Pan
Steps
First, prepare the broth and set it aside. In a pan, add olive oil to cover the entire bottom and the chopped onion.
Start to soften the onion over low heat, adding a few tablespoons of broth if necessary to keep it soft.
When the onion is well softened, add the rice and toast it for a few minutes over low heat, then slightly raise the flame and deglaze with the wine, allowing it to evaporate. Lower the flame and start preparing the risotto by adding the first ladles of broth and continuing until cooking is complete.
Meanwhile, dissolve the saffron in a cup of broth and add it to the risotto 2 minutes before finishing cooking.
At this point, turn off the heat and stir in the cold butter cut into pieces and the grated Parmesan cheese, mixing everything well to achieve the right creaminess, (add a little broth if necessary).
The saffron risotto is ready!! Enjoy your meal!!
Storage
Saffron risotto, like all risottos, is best eaten freshly prepared, but you can store it in the refrigerator until the next day, leaving some broth to add when reheating it.
