Italian Parmesan Risotto with Saffron
Ingredients
- 4 cups beef broth (you can use vegetable broth if you are a vegetarian)
- 2 tbsp extra virgin olive oil
- 1/2 onion, finely chopped
- 2/3 cup risotto rice (Carnaroli, Arborio or Vialone nano)
- 1/2 cup white wine
- 1 pinch saffron powder (1 sachet) or ½ teaspoon saffron threads, soaked in 2 Tablespoons of warm water
- 1/3 cup Parmesan cheese, finely grated
- Sea salt, to taste
Instructions
- Put broth into a small pan and bring it to a light simmer.
- Meanwhile, in a large skillet/saucepan, add olive oil and onions. Sauté the onions for a few minutes on medium-low heat, until they turn translucent.
- Add rice to the saucepan. Stir for 30 seconds to coat the grains with oil and then deglaze with white wine
- When the wine is absorbed, start adding the broth to the rice, one ladleful at a time.
- Continue to add the broth and stir the rice every one or two minutes until it’s cooked through. This whole process should last around 20 minutes.
- When the rice is ready, turn off the heat and add saffron (with soaking water if soaking), Parmesan cheese and salt to taste.
- Mix everything together with a fast motion. The residual heat will melt the cheese creating a rich and creamy consistency. Serve immediately.
Nutrition
Calories: 509kcalCarbohydrates: 56gProtein: 18gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 15mgSodium: 1179mgPotassium: 1145mgFiber: 1gSugar: 2gVitamin A: 145IUVitamin C: 2mgCalcium: 176mgIron: 1mg
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