Saffron Risotto:

Serves 4-6 absolutely stunning portions of creamy (without using cream) risotto. 

 

Active Time: 30min

Total time: 30min

Ingredients

  • 6 cups low-sodium chicken broth
  • 3 tablespoons extra-virgin olive oil
  • 2 cups uncooked rice
  • 2 medium shallots, minced
  • 1 cup dry white wine
  • 1/2 teaspoon saffron threads
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • About 2 cups of cheese, finely grated, plus more for garnish
  • 2 tablespoons of unsalted butter

Instructions:

  1. Bring broth to a boil over high in a medium saucepan. Reduce heat to low, and maintain a simmer. In a second medium saucepan, toast oil, rice, and shallots over medium, stirring often, 3 minutes (do not brown).
  2. Add wine and saffron to rice mixture; stir until wine is absorbed. Add broth, 1/2 cup at a time, stirring often until each addition is absorbed before adding the next and maintaining a bare simmer over medium. 
  3. After 12 minutes, taste often until rice reaches desired firmness. It should not be crunchy, but a firm centre should remain. The cooking process will take approximately 25 to 30 minutes, depending on the age of the rice and the heat of your stove. Season with salt and pepper.
  4. Remove from heat, and stir in unsalted butter until melted. Add cheese, and stir to combine. 
  5. Serve in very hot bowls or soup plates. 
  6. Garnish with more cheese, if desired.

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