Description
A creamy and luxurious saffron-infused risotto that brings warmth and flavor to any dining experience.
Ingredients
Scale
- 1 cup Arborio rice
- 1/2 teaspoon saffron strands
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable stock, warmed
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- 1/2 cup dry white wine
- Fresh herbs for garnish (parsley or chives)
Instructions
- Sauté the aromatics: In a large skillet, melt butter over medium heat. Add finely chopped onion and sauté until translucent. Stir in minced garlic.
- Toast the rice: Add Arborio rice, stirring for about 2 minutes.
- Incorporate the wine: Pour in dry white wine, stirring continuously until mostly absorbed.
- Add the saffron: Steep saffron strands in warm stock.
- Gradually add stock: Add warm stock, one ladle at a time, stirring often until absorbed.
- Finish with cheese: Remove from heat and stir in grated Parmesan for a creamy finish.
- Serve and garnish: Plate hot, garnishing with extra cheese and fresh herbs.
Notes
For added richness, a splash of cream can be stirred in before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
Keywords: saffron, risotto, creamy, vegetarian, Italian