Tuesday, August 31, 2010

Saffron Risotto

This recipe come from Epicurious with my minimal modifications. I love risotto and have tried several recipes, but this is so amazingly good I make it as often as possible. And I ask you....is that bright yellow color not so incredibly gorgeous that you want to paint your kitchen that color IMMEDIATELY? OMG...yes.

Saffron Risotto

28 ounces chicken stock
1 T. vegetable oil
1/2 onion, finely chopped
1 C. arborio rice
1 C. white wine
large pinch of saffron
2 T. butter
1/4 C. - 1/2 C. freshly grated parmesan or parmesan-reggiano

Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Saute until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Garnish with more grated cheese if desired.

1 comment:

RB said...

I just can not cook risotto. It defeats me.