Saffron Risotto Recipe

Ingredients:

• 2 cups uncooked Arborio rice
• 4 cups chicken or vegetable broth
• 1 cup white wine
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1/4 tsp saffron threads
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1 tbsp olive oil

Instructions:

1. In a medium saucepan, heat the broth over low heat and keep it warm.
2. In another saucepan, heat the oil and butter over medium heat. Add the onion and garlic and sauté for 5 minutes or until the onion is soft and translucent.
3. Add the rice and stir well, making sure each grain is coated with the onion mixture.
4. Reduce the heat to low, and add the wine. Simmer until the wine has been absorbed by the rice.
5. Add the saffron threads to the warm broth and stir well until the broth turns yellow. Slowly pour the broth into the rice mixture, one ladleful at a time, stirring constantly and waiting until the broth is absorbed before adding another ladleful of broth.
6. Continue stirring and adding broth until the rice is tender and creamy, but still al dente. It should take around 20-25 minutes.
7. Remove from heat and stir in the grated Parmesan cheese until melted and combined.
8. Let the risotto rest for a few minutes and then serve.

Verdict and Serving Suggestions:

Saffron risotto is a classic Italian dish that has a buttery, creamy texture and a unique flavor from the saffron. It can be served as a side dish or as a main course along with a salad. Top it with some freshly grated Parmesan cheese, chopped herbs, and a squeeze of lemon juice to enhance the flavors. Enjoy!