Jan 9, 2012
This saffron-scented risotto is simple, creamy and decadent.
4 cups chicken stock
1 tbsp. extra virgin olive oil
4 tbsp. butter
1 large onion, finely chopped
2 cups arborio rice or carnaroli or vialone nano
1 1/4 cup white wine
Salt and freshly ground pepper, to taste
Splash whipping cream, to finish
Freshly grated Parmesan cheese, to finish
Bring chicken stock to a boil and then reduce to a simmer. Add saffron.
Heat 2 tbsp. butter and oil in a casserole pan or skillet over medium to medium high heat. Add onion and sauté until softened, about 3 to 5 minutes. Add rice and season with salt and pepper. Cook rice for 1 to 2 minutes, stirring occasionally so rice is thoroughly coated with oil and butter.
Add the white wine. Let wine reduce until most of the liquid is evaporated and pan is dry. Add one ladleful of simmering stock, let cook, stirring frequently, until the stock is completely absorbed into the rice and the pan is dry. Continue to add one ladleful of stock at a time and letting the stock reduce until the pan is dry each time. Cook until rice is tender yet still firm, about 20 minutes.
Remove risotto from heat. Add splash of whipping cream and 2 tbsp. of butter. Finish risotto with freshly grated Parmesan, to taste.
Yield: 4 to 6 servings.