Saffron Risotto

Number of servings : Prep time: Cooking time: 20 minutes Type of meal : | Main Courses | Main Courses

Number of servings :

Prep time:

Cooking time: 20 minutes

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

45 ml (3 tbsp) butter
1 medium onion, finely chopped
1/2 garlic clove
375 ml (2 1/2 cups) Italian Arborio rice
250 ml (1 cup) dry white wine
2 large pinches saffron
1 L (4 cups) beef stock, hot
75 ml (1/3 cup) Parmesan cheese, grated
75 ml (1/3 cup) Friulano cheese, grated
Pepper, freshly ground to taste

Directions

  1. In a heavy-bottomed saucepan, melt butter over medium heat. Cook onions and garlic slowly for a few minutes just to soften. Do not brown.
  2. Add rice. Stir well to coat each grain. Cook over high heat until rice becomes transparent.
  3. Add white wine. Stir constantly until all liquid is absorbed.
  4. Drop saffron into hot beef broth and stir. Continue cooking rice over medium/high heat, adding the broth 125 ml (1/2 cup) at a time, allowing the liquid to be absorbed each time before adding more broth. Stir regularly.
  5. Continue until rice is almost cooked and all broth is used.
  6. Add cheeses and pepper during the last few minutes of cooking. Blend well.
  7. Remove from heat and let sit for 5 minutes before serving.

Tip: If you have leftover risotto, shape it into flattened balls, dip the balls in beaten egg and bread crumbs, then fry to make delicious croquettes!

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2244

Saffron Risotto
Saffron Risotto