Saffron Risotto with Saffron Threads

Name: Saffron Risotto with Saffron Threads
Total time: 1200 s
Yield: Serves 2 servings
Ingredients: 4 1/4 cups vegetable broth (1 liter); 3/4 cup Carnaroli rice (160 grams); 1 small onion; 1/4 cup dry white wine (about 60 ml); 2 tablespoons extra virgin olive oil (about 30 ml); To taste, grated Parmesan or Grana Padano cheese; To taste, saffron threads; To taste, salt

Nunzia Marzocco @Nunziamarzocco68

For Christmas, I received a gourmet gift basket 🤩 and among the various products was a jar of saffron threads. And what better recipe to use them in than a delicious risotto...

Nunzia Marzocco @Nunziamarzocco68

For Christmas, I received a gourmet gift basket 🤩 and among the various products was a jar of saffron threads. And what better recipe to use them in than a delicious risotto...

Saved

Ingredients

20 minutes plus time to make the vegetable broth

Serves 2 servings

4 1/4 cupsvegetable broth (1 liter)
3/4 cupCarnaroli rice (160 grams)
1small onion
1/4 cupdry white wine (about 60 ml)
2 tablespoonsextra virgin olive oil (about 30 ml)
To taste, grated Parmesan or Grana Padano cheese
To taste, saffron threads
To taste, salt

Saved

Steps

20 minutes plus time to make the vegetable broth

1

Soak the saffron threads in a small cup of water for a few hours before using, so they release their color and flavor.
2

Prepare the vegetable broth and keep it warm.
3

In a nonstick skillet, soften the finely chopped onion. To prevent burning, add a few tablespoons of hot broth and a pinch of salt.
4

Once the onion is soft, add the rice and toast it. Pour in the white wine, and when the alcohol has evaporated, gradually add the vegetable broth. Continue cooking over low heat, stirring often. When the rice is almost done, pour in the water with the saffron threads.
5

When the rice is al dente, turn off the heat and stir in the very cold olive oil and Parmesan cheese (straight from the freezer). This thermal shock will help make the risotto creamy. Cover and let the risotto rest for a few minutes before serving.