Description
Silky, luxurious risotto infused with fragrant saffron for a rich, golden glow.
Ingredients
Scale
- 1 cup Carnaroli rice
- 1/4 teaspoon Saffron threads
- 4 cups Vegetable stock
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons Butter
- 1 Shallot, finely minced
- 1/2 cup Dry white wine
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Warm vegetable stock in a saucepan and bloom saffron in a small ladle of hot stock.
- Melt butter in a wide pan over medium heat; sauté shallot until soft and translucent.
- Add rice and toast gently until edges look translucent.
- Pour in white wine and stir until fully absorbed.
- Begin adding warm stock one ladle at a time, stirring frequently.
- Stir in saffron-infused stock halfway through cooking.
- Finish with Parmesan, salt, and pepper until creamy and glossy.
Notes
- For a richer flavor, use homemade vegetable stock.
- Adjust the amount of Parmesan cheese to your taste preference.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg