I absolutely love risotto. It’s one of my go to dishes that I order when I’m out at my favorite Italian restaurants. However, it’s not something that I make very often at home… and I’m not sure why because it’s super simple to make! This particular risotto is made in the Milanese style, meaning it’s made with saffron and Parmesan cheese. I eat this dish with a light salad for dinner, but it would also be a great accompaniment for chicken or steak. Enjoy!
Saffron Risotto
Serves 4-6
Ingredients
2 tablespoons extra-virgin olive oil
4 tablespoons butter, separated
1 cup finely chopped onion
1 tablespoon chopped garlic
2 cups arborio rice
1 cup dry white wine
6 cups of vegetable stock or chicken stock, kept warm in a small saucepan
1½ teaspoons saffron
½ cup grated Parmesan (freshly grated is best, if possible)
salt and pepper, to taste
Preparation
In a medium saucepan, heat the olive oil and butter over medium-low heat. Add the onion and sauté, stirring continuously, until softened, but not browned (about 4 minutes). Add the garlic and continue to stir for another minute. Next, add the rice and stir to coat the rice with the oil and butter.
Add the white wine and continue cooking, stirring often, until the wine has been absorbed by the rice. Add two cups of vegetable stock and continue cooking, stirring often, until the liquid has been absorbed. Add another cup of the stock and cook, stirring often, until the liquid has been absorbed. Repeat this process one additional time.
Add the saffron to the rice and stir. Add another cup of the stock and cook, stirring often, until the liquid has been absorbed. Add the remaining cup of stock and cook, stirring, until the rice is al dente and most of the liquid has been absorbed by the rice. The rice should be tender but still chewy. Season with salt and pepper to taste.
Reduce the heat to low and stir in the Parmesan cheese and butter. Serve immediately.