A traditional Italian risotto made with saffron and Parmesan cheese, delivering a rich, creamy texture and a burst of flavor.
Preparation time
10min
Cooking time
25min
Ingredients
4 Servings
- 300 g Arborio rice
- Black pepper
- 60 g Butter
- 1 L Chicken broth
- 120 ml Dry white wine
- 1 Onion
- 50 g Parmesan cheese
- 0.5 g Saffron threads
- Salt
Directions
Step 1
Heat the chicken broth in a saucepan and keep it warm over low heat. Add the saffron threads to the broth to infuse.
Step 2
In a large pan, melt half of the butter over medium heat. Add the finely chopped onion and cook until translucent.
Step 3
Add the Arborio rice to the pan and stir to coat the grains with butter, cooking for about 2 minutes until the edges of the rice become translucent.
Step 4
Pour in the dry white wine and cook until it has evaporated, stirring constantly.
Step 5
Begin adding the warm chicken broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
Step 6
Remove the pan from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and black pepper to taste.
Step 7
Serve the risotto hot, garnished with a little extra Parmesan cheese if desired.