Creamy Saffron Risotto

Ingredients

• 1 liter (4 cups) vegetable or chicken broth 1 liter (4 cups) vegetable or chicken broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 300g (1 ½ cups) Arborio rice 300g (1 ½ cups) Arborio rice
• 125ml (½ cup) dry white wine 125ml (½ cup) dry white wine
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 60g (½ cup) grated Parmesan cheese 60g (½ cup) grated Parmesan cheese
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 70g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, heat the vegetable or chicken broth over medium heat until hot but not boiling. Keep it warm on low heat.
2. 2.
   In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
3. 3.
   Add the Arborio rice to the pot and stir well to coat each grain with the oil. Cook for a minute or two until the rice becomes slightly translucent.
4. 4.
   Pour in the white wine and stir until it is absorbed by the rice.
5. 5.
   Dissolve the saffron threads in a small amount of warm broth and add it to the pot. Stir well.
6. 6.
   Begin adding the warm broth to the pot, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue this process for about 20 minutes or until the rice is al dente.
7. 7.
   Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
8. 8.
   Remove the pot from heat and let the risotto rest for a few minutes before serving.
9. 9.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, steep the threads in a small amount of warm broth before adding it to the risotto.
• Arborio rice — Rinse the rice under cold water before cooking to remove excess starch and achieve a better texture.

Tips & Tricks

• Use a wide, heavy-bottomed pot to ensure even heat distribution and prevent the risotto from sticking.
• Stir the risotto constantly while adding the broth to release the starches and achieve a creamy consistency.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• Experiment with different garnishes such as lemon zest or toasted pine nuts for added flavor and texture.
• Leftover risotto can be transformed into arancini (fried rice balls) by shaping them, coating in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Creamy Saffron Risotto as a main course accompanied by a fresh green salad or roasted vegetables. It can also be served as a side dish alongside grilled chicken or seafood.

Presentation advice

Present the Creamy Saffron Risotto in individual bowls, garnished with a sprinkle of fresh parsley on top. The vibrant yellow color of the risotto will be visually appealing against the white bowl.