Risotto
A creamy, golden risotto infused with saffron and finished with butter and cheese. Simple enough for a weeknight, elegant enough for company.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
In a small bowl, soak the 0.25 tsp saffron threads in 2 tbsp warm water. Set aside.
Step 2
In a large pot, heat 1 tbsp of the butter over medium. Add the 1 diced onion and cook until soft and translucent, about 5 minutes.
Step 3
Add the 1.5 cups arborio rice and stir for 2 minutes until the grains are coated and slightly toasted.
Step 4
Pour in the 0.5 cup white wine and stir until it is mostly absorbed, about 2 minutes.
Step 5
Add the 4 cups warm broth, one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more, about 20 minutes total, until the rice is creamy and al dente.
Step 6
Stir in the saffron mixture, the remaining 2 tbsp butter, and the 0.5 cup parmesan. Season with the 0.5 tsp salt. Serve immediately.
Step 7
Let the risotto rest for 2 minutes before serving to allow it to thicken slightly.
Tools you’ll need
- large pot or Dutch oven
- ladle
- wooden spoon
- small bowl
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