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Creamy Saffron Risotto

Western.Chefs's picture
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Ingredients
  Butter 1⁄2 Cup (8 tbs) (1 Stick)
  Onion 1 Large, chopped
  Chopped garlic 1 1⁄2 Teaspoon
  Saffron 1 1⁄2 Teaspoon
  Italian arborio rice 3 Cup (48 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken stock 7 1⁄2 Cup (120 tbs)
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
Directions

In a 5-quart saucepan melt the butter and saute the onion and garlic until transparent.
Stir in the saffron.
Add the rice, mixing it in well.
Add the wine and cook until it evaporates.
Stir in the stock, 1/2 cup at a time, adding each 1/2 cup as the previous is absorbed.
Cook the rice uncovered over medium heat until all of the liquid is absorbed, about 20 to 30 minutes.
Remove the pan from the heat.
Stir in the butter and Parmesan, and fluff the rice.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Rice
Cook Time: 
35 Minutes

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