Saffron Risotto Recipe

Prepare the Broth

In a saucepan, heat the chicken or vegetable broth over medium heat. Add the saffron threads to the broth and let it simmer gently to infuse the flavor.

Sauté the Aromatics

In a large, heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.

Toast the Rice

Add the Arborio rice to the pot, stirring to coat the grains with the oil and butter mixture. Cook for about 2 minutes until the rice is slightly translucent around the edges.

Add the Wine

Pour in the dry white wine and cook, stirring constantly, until the liquid is mostly absorbed.

Incorporate the Broth

Begin adding the saffron-infused broth to the rice, one ladle at a time. Stir frequently, allowing the rice to absorb the liquid before adding more broth. Continue this process for about 18-20 minutes, or until the rice is al dente and has a creamy consistency.

Finish the Risotto

Once the rice is cooked, remove the pot from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.

Garnish and Serve

Serve the saffron risotto warm, garnished with chopped fresh parsley. Enjoy your delicious homemade saffron risotto!