Although the saffron can be a bit of a delicate flavor, I made this with lamb stock for a heavier dish, and it was great to serve with lamb chops.
Saffron Risotto
Servings 4 servings
Ingredients
- 5 1/2 cups lamb or chicken stock preferably homemade
- 2 tablespoons extra-virgin olive oil
- 1 small onion finely chopped
- Salt and freshly ground pepper
- 1 1/2 cups Arborio or Carnaroli rice
- Pinch of saffron threads
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon unsalted butter optional
- handful of chopped parsley optional
Instructions
- In a medium saucepan, bring the lamb or chicken stock to a simmer; keep warm. Put 1/4 cup of warm stock in small container with saffron.
- In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes.
- Add the rice and cook for 1 minute, stirring to thoroughly coat. Add the stock with the saffron to the rice. Add the wine.
- Cook, stirring, until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.
- Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
- The risotto is done when the rice is al dente and suspended in a thick, creamy sauce.
- Season the risotto with salt and pepper. Stir in the cheese, butter (optional) and parsley and serve immediately.