Saffron Risotto

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“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! :D In Italy, this risotto is classically served with osso bucco, but it's wonderful even on its own!”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 5 cups beef stock or 5 cups chicken stock
  • 1 pinch saffron (1 sachet)
  • 6 tablespoons butter
  • 1 onion, finely chopped
  • 1 12 cups arborio rice (if you can find it, carnaroli makes the *best* risotto)
  • 1 cup grated parmesan cheese (not the stuff from the can!)
  • salt and pepper, to taste

Directions

  1. Bring the stock to a boil, then reduce to a low simmer.
  2. Ladle a little stock into a small bowl.
  3. Add the saffron threads or powder and leave to infuse.
  4. Melt 4 tbsp of the butter in a large saucepan until foaming.
  5. Add the onion and cook gently for about 3 minutes, stirring frequently, until softened.
  6. Add the rice.
  7. 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. Stir over low heat until the stock is absorbed.
  9. 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. After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.
  11. Gently stir in about two-thirds of the parmesan and the rest of the butter.
  12. Heat through until the butter has melted, then taste for seasoning.
  13. Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.
  14. Enjoy!

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