Risotto

Name: Risotto
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 cup uncooked arborio rice; 1/2 cup chopped onion; 2 clove garlic minced; 1/4 cup extra virgin olive oil (or more to taste); 1/2 cup white wine (may omit); 3 cup broth (used chicken); 1/2 cup parmigiano reggiano cheese; 2 tbsp fresh parsley chopped (3 to 4 sprigs); 2 pinch saffron threads (small) approximately 18 threads

pomdoro @cook_3735574

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

pomdoro @cook_3735574

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

Saved

Ingredients

40 mins

4 servings

2 cupuncooked arborio rice
1/2 cupchopped onion
2 clovegarlic minced
1/4 cupextra virgin olive oil (or more to taste)
1/2 cupwhite wine (may omit)
3 cupbroth (used chicken)
1/2 cupparmigiano reggiano cheese
2 tbspfresh parsley chopped (3 to 4 sprigs)
2 pinchsaffron threads (small) approximately 18 threads

Saved

Steps

40 mins

1

Saute onions in olive oil. Once the onions begin to look transparent, add the garlic and continue cooking about 3 minutes. Add arborio rice and stir to combine.
2

Add wine and allow to reduce.
3

In a separate pan, add saffron and turn on heat to medium. Once the threads begin to move/ "dance" remove from heat.
4

With a mortar and pestle, crush the threads.
5

Add chicken broth to release the yellow from the threads.
6

Add to risotto.
7

Add broth and allow to reduce, stirring occasionally.
8

When desired consistency, add cheese and stir to combine.
9

Garnish with fresh parsley and a couple of crumbled saffron threads.