Saffron Risotto
This risotto is characterized by the gold hue and flavor from the threads of saffron.
Servings 4
Calories 471kcal
Ingredients
- 4 cups chicken stock
- 2 tablespoons extra-virgin olive oil
- 1 cup diced yellow onion
- 1 cup arborio rice
- Large pinch saffron threads
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Instructions
- Warm the chicken stock in a medium saucepan over medium heat.
- Place a medium saucepan over medium heat, add the olive oil and heat through. Add the onion, stirring occasionally, until onions are translucent and tender, about 6 minutes. Stir in the rice, sauté in the olive oil, stirring constantly, for 30 seconds.
- Crumble the saffron threads into the wine and add to the risotto, stirring to combine until the wine is absorbed.
- Lower the heat to medium-low and add 1 cup of the chicken stock, stirring constantly until the stock is nearly absorbed. Continue to add the chicken stock ½ cup at a time.
- Continue adding the stock and stirring frequently until it’s absorbed and the risotto is tender and the risotto is thick and creamy, about 18 to 20 minutes.
- Stir in the cheese and butter then season with salt and pepper. Serve warm.
Nutrition
Calories: 471kcal | Carbohydrates: 54g | Protein: 14g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 566mg | Potassium: 394mg | Fiber: 2g | Sugar: 6g | Vitamin A: 291IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 3mg