After you read this recipe you will know that we are a saffron loving family. Can’t get enough of the stuff. Figures since it is the world’s most expensive spice…
This is really simple, it just requires constant stirring for about 25 minutes. And, if you already have your saffron from making Paella, you are good to go! You will need to use arborio rice, so run to the store to pick that up as well.
First, bring your chicken broth to a boil in a large saucepan. (Chicken broth in a pot wasn’t an exciting picture, use your imagination).
In another pot, melt the butter, and add onion, cook until soft. And now my favorite, add the saffron.
See it in there?
Add the rice and stir. Add the white wine, and cook until evaporated. Now is when you should get comfortable and settled in to stir.
Add some broth to the rice and stir until it is absorbed. Continue adding broth, cooking and stirring the whole time.
Just keep adding broth and stirring. It will start to get creamy and soft.
Once you have added all the broth, add the butter and cheese. That’s it!
We served this with broiled fish and sautéed spinach. (Our go to way to fix fish), but have served it with shrimp, and it would be great with pork tenderloin….
It makes a ton of rice, so this is another great side for a crowd.
Creamy Saffron Risotto (Food and Wine.com)
- 2 1/2 quarts light chicken stock or low-sodium broth
- 4 tablespoons unsalted butter
- 1 medium onion, minced
- 1/2 teaspoon saffron threads
- 3 1/4 cups arborio rice (1 pound 10 ounces)
- 1 1/2 cups dry white wine
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- In a large saucepan, bring the chicken broth to a boil over high heat. Cover and keep hot over low heat.
- In a heavy 6-quart pot or casserole, melt 2 tablespoons of the butter over moderate heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Crumble in the saffron threads and cook for 1 minute, stirring. Add the rice and stir to coat thoroughly with butter, about 2 minutes. Add the wine and cook over moderately high heat, stirring, until evaporated. Add enough hot stock to cover the rice (about 1 1/2 cups) and bring to a boil, stirring. Reduce the heat to moderate. Cook, stirring the rice constantly, until the stock has been absorbed. Continue adding the stock, 1 1/2 cups at a time, and stirring until it is absorbed before adding more; the risotto is done when the rice is just tender and the liquid is thick, about 25 minutes total.
- Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter and the cheese. Season the risotto with salt and pepper and serve.