Ingredients
-
5
-
1
-
6
-
1
-
1 1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
Saffron Risotto, My mom made this risotto for us fairly frequently as we loved it so much. I got this recipe from “Italian Cooking” by Capalbo et al. I was forced to find an actual recipe since my mom doesn’t have her recipes on paper you know how it is : and this one comes very close. Yes, it’s a bit time consuming and requires a lot of stirring, but you will be well-rewarded in the end for your effort! 😀 In Italy, this risotto is classically served with osso bucco, but it’s wonderful even on its own!, This was sooo good, hubby said I could make it again and soon please, lol! I added grated carrots with the finely chopped onion, then some blanched spinach at the end. I was cooking steaks, so made it with beef broth. I never add salt to my risotto, the broth always provides plenty saltiness., This recipe is Fabulous! Simple to make. Yes, a tad time consuming 30 min, But worth it. I made this for a dinner party and they All not only wanted the recipe, but wanted more! Glad I had made a bunch of it I made it with arborio rice, saffron, and used the chicken stock. Did not add any salt, but a little pepper. Be sure to Finely chop the onions and cook them properly. You can buy fresh Parmesan cheese in a bag. I found the saffron at a fairly close Indian grocery much less expensive and More than my local grocery stores. Placer County, CA
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Steps
|
1
Done
|
Bring the Stock to a Boil, Then Reduce to a Low Simmer. |
|
2
Done
|
Ladle a Little Stock Into a Small Bowl. |
|
3
Done
|
Add the Saffron Threads or Powder and Leave to Infuse. |
|
4
Done
|
Melt 4 Tbsp of the Butter in a Large Saucepan Until Foaming. |
|
5
Done
|
Add the Onion and Cook Gently For About 3 Minutes, Stirring Frequently, Until Softened. |
|
6
Done
|
Add the Rice. |
|
7
Done
|
Stir Until Grains Start to Swell and Burst, Then Add a Few Ladlefuls of the Stock, With the Saffron Liquid, and Salt and Pepper to Taste. |
|
8
Done
|
Stir Over Low Heat Until the Stock Is Absorbed. |
|
9
Done
|
Add the Remaining Stock, a Few Ladlefuls at a Time, Allowing the Rice to Absorb All of the Liquid Before Adding More, and Stirring Constantly. |
|
10
Done
|
After 20-25 Minutes, the Rice Should Be Al Dente and the Risotto Golden Yellow, Moist and Creamy. |
