Beautiful, light risotto made with saffron and homemade chicken stock.

my family loved it but I think the chicken broth overpowers the rest of the seasonings.

Risotto is one of those basic dishes that is great to have in your back pocket for quick dinners, and using up leftovers. Once you have the basic technique mastered, you can make it as fancy or as casual as you like.TIPS: The basic ratio for risotto is 1 part uncooked rice to 3.5 parts liquid. This will include your stock, wine and any additional liquid you are using. Keep an additional 0.5 parts liquid in reserve, as various rices absorb slightly different amounts of liquid.Most risotto recipes call for wine and stock as the liquid, but you can also make "stock" on the fly with dried mushrooms and aromatics such as carrots and celery, added at the beginning of the process with the onions.A little fat added at the end in the form of butter and/or a bit of grated hard cheese will really help give a creamy finish to your risotto.

I have been making this simple and cheap dish for years. Easy to do and affordable.

In northern Italy, risotto has a creamy consistency, enjoyed with a spoon or fork. I use this dish as an accompaniment to Italian cooked meats and chicken. Prepare this while the main course is slowly cooking, since it deserves your full attention.

Love this, it take boring white or brown rice to another level!

Risotto with mushrooms is a tasty autumn first course; one of my favorite dishes

Risotto is so yummy and delicious :)

something quick I put together for dinner. orzo is like rice sized pasta

Yum

This is a basic recipe. You can add Peas, asparagus, mushrooms or different cheeses to change it up. It's a perfect side dish. Or add cooked chicken and make it a meal.

My man made it especially for me! :)