Saffron Risotto
by Jes Mostek
serves: 4
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Classic Risotto with the rich flavor of Saffron |
Ingredients: |
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2 c. |
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chicken broth |
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2 T. |
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butter |
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3 T. |
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onion, minced |
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1 c. |
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Arborio rice |
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1/3 c. |
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dry white wine |
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1 pinch |
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saffron |
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1 c. |
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water |
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1/2 c. |
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Parmesan cheese |
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2 T. |
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cream cheese, optional |
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salt & pepper, to taste |
Directions: |
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Heat broth in a medium-sized pan.
In a second large saucepan, melt butter. Add onion and saute over medium heat until onion is transparent. Stir in rice. Continue stirring until all of the rice is well-coated with butter-mixture. Add wine and saffron and continue stirring over medium heat until all of the wine is completely absorbed by the rice. Pour in half of the broth and continue to stir until the broth is completely absorbed. Add the remaining broth and continue to stir until all of the broth has been completely absorbed. Repeat with the water, and continue cooking for approximately 20 minutes, until rice is cooked al dente and a creamy sauce coats the rice. Remove from heat and stir in cheeses and salt & pepper. Serve immediately.
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