Are you looking for a new twist on a classic Italian dish? Look no further than this delicious Saffron Risotto. Made with Arborio rice, saffron, and Parmesan cheese, this dish is sure to impress. The saffron infuses the risotto with its unique aroma and flavor, giving it a beautiful color and a taste that is out of this world. This recipe is easy to prepare and can be enjoyed as a main course or as a side dish. It's a perfect way to elevate any dinner party or special occasion. So get ready to impress your guests with this sensational Saffron Risotto!
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup Arborio rice
- 2 cups of chicken or vegetable broth
- 1/4 tsp saffron threads
- 1/4 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
In a large skillet or pot, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the rice to the skillet and stir to coat it with the butter. Cook for 1-2 minutes or until the rice is lightly toasted.
- Add the saffron threads to a small amount of warm water or broth and let it infuse for at least 10-15 minutes before adding it to the dish.
- Add the broth, saffron water, and white wine to the skillet and stir to combine.
- Bring the mixture to a simmer and reduce the heat to a low simmer. Let the rice cook for 18-20 minutes, occasionally stirring, until the liquid is absorbed and the rice is tender. (Stirring too little will likely create some dry or burnt rice on the bottom, but stirring too often will turn your elegant dish into sludge.)
- Remove the skillet from the heat and stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
- Garnish with chopped parsley before serving, if desired.
This take on a classic Italian dish is easy to prepare, and the saffron gives it a unique flavor and a beautiful color. The saffron infuses the dish with its distinctive aroma and flavor, making it a delicious and elegant dish that can be enjoyed as a main course or as a side dish.
Note: You can also add some sautéed vegetables like mushrooms, asparagus, or zucchini to make it more nutritious.
Check out Jamie Oliver's tips on cooking the perfect risotto here:
Frequently Asked Questions
Can I use a different type of rice for this recipe?
While Arborio rice is traditional for risotto, you can use other types of short-grain rice such as carnaroli or vialone nano
Can I use vegetable broth instead of chicken broth?
Yes, you can use vegetable broth instead of chicken broth to make this recipe vegetarian.
Can I add other ingredients to this recipe?
You can add other ingredients such as sautéed vegetables like mushrooms, asparagus, or zucchini to make it more nutritious.
Can I make this recipe ahead of time?
Risotto is best served immediately after it's made, as it tends to thicken as it cools. If you need to make it ahead of time, you can reheat it on the stovetop over low heat, adding some broth or water to loosen it up.
Can I freeze this recipe?
Risotto can be frozen, but it may lose some of its texture and creaminess when reheated. It's best to consume it within a few days after it is made.
Can I use saffron extract instead of saffron threads?
Yes, you can use saffron extract instead of saffron threads, but the flavor may not be as strong, so you may need to use more.
Can I use other types of cheese instead of Parmesan cheese?
Parmesan cheese is traditional in risotto, but you can use other types of cheese such as Grana Padano or Pecorino Romano.