Saffron and Cheese Risotto

local_grocery_store Ingredients

• 1/4 tsp saffron threads, crumbled
• 4 cups chicken or vegetable broth
• 2 tbsp butter
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 1/2 cup Parmesan cheese, grated
• to taste salt
• to taste black pepper

restaurant_menu Method

1. 1.In a small bowl, combine the saffron and 1/4 cup of the broth. Set aside.
2. 2.In a large saucepan, melt the butter and olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. 3.Add the rice and stir until coated with the butter mixture. Add the wine and stir until absorbed.
4. 4.Add the remaining broth, 1/2 cup at a time, stirring constantly and waiting until each addition is absorbed before adding the next.
5. 5.After about 20 minutes, add the saffron mixture and stir until well combined.
6. 6.Continue cooking until the rice is tender and creamy, about 10-15 minutes longer.
7. 7.Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.

lightbulb_outline Tips

• chevron_rightFor a vegetarian option, use vegetable broth instead of chicken broth.
• chevron_rightMake sure to stir constantly while adding the broth to the rice to prevent sticking and ensure a creamy texture.
• chevron_rightServe with a side salad or roasted vegetables for a complete meal.