About the Recipe
The name alone of saffron risotto exudes romance and culinary delight, capturing the imagination of food enthusiasts and lovers of Italian cuisine alike. Italians have a remarkable knack for transforming a simple bowl of rice into a seductive culinary experience that tantalizes the taste buds and warms the soul. And guess what? It tastes even better than it sounds, offering a symphony of flavors that dance on the palate with every bite.
This rich and creamy risotto is made without any cream, yet it boasts a deep and flavorful taste that is truly remarkable. It’s a testament to the power of simplicity, requiring only a few carefully selected ingredients to create a dish that is both elegant and satisfying. The saffron, with its vibrant color and unique aroma, infuses the risotto with a luxurious quality that is hard to resist. And the best part? It takes less than half an hour to prepare, making it an ideal choice for a quick yet impressive meal. With just a little stirring and some time, you can create a knockout dish that is sure to impress your guests and leave them craving more.
Ingredients
6 cups low-sodium chicken broth 1 box vegetable stock
3 tablespoons extra-virgin olive oil
1 ½ cups uncooked Arborio rice
2 medium shallots, minced
1 cup dry white wine
½ teaspoon saffron threads
¾ teaspoon fine sea salt
¼ teaspoon black pepper
2 cups Parmigiano-Reggiano cheese, finely grated (about 2 cups), plus more for garnish
2 tablespoons unsalted butter
Preparation
In a medium saucepan, heat oil over medium heat. Add 2 cups of rice and shallots, stirring frequently for 3 minutes (do not let them brown).
Next, add white wine and saffron to the rice mixture. Stir until the wine is fully absorbed.
Gradually add broth, about ½ cup at a time, stirring continuously until each addition is absorbed before adding the next. Maintain a bare simmer over medium heat. After 12 minutes, taste the rice frequently until it reaches the desired firmness. It should not be crunchy, but the center should remain firm. The cooking time will take approximately 25 to 30 minutes, depending on the age of the rice and the heat of your stove.
Once the rice is cooked, season it with salt and pepper. Then, mix in butter.
Remove the saucepan from the heat and stir in beef fat until it melts. Add cheese and stir until it is well combined.
Serve the rice in very hot bowls or soup plates. If desired, garnish with additional cheese.
Notes