Saffron Risotto

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Larry: Let’s do leftovers and “fend for your self” for dinner tonight.
Shawn: Ok.
[Dinnertime, walking into the kitchen and seeing what’s on the stove…]
Larry: I thought we were doing leftovers/fend for yourself …
Shawn: A. I had leftovers for lunch and breakfast I am fending for myself…

Easy, delicious, gorgeous comfort food…Saffron Risotto!

Ingredients

  • 6 c chicken (or vegetable) stock
  • 1 Tbsp saffron threads
  • 2 Tbsp olive oil
  • 1 small onion, diced
  • 1 medium shallot, diced
  • ¼ c white wine (or dry vermouth)
  • 12 oz arborio rice
  • 5 Tbsp unsalted butter, cubed
  • 1 c Parmesan cheese, grated
  • Additional Parmesan (optional)
  • Chopped parsley (optional)

Preparation

  1. In a saucepan, bring the stock to a boil, add the saffron, then turn the heat to low.
  2. Heat the olive oil over medium (to medium low) heat in a Dutch oven, then add the onions and shallots and saute until soft, 3-4 minutes.
  3. Add the rice, stirring constantly, until it’s nicely covered with the oil.
  4. Add the wine and heat for 1-2 minutes..
  5. Add two ladles of stock at a time, stirring occasionally, until the  liquid gets absorbed by the rice.
  6. This should take about 30 minutes. Remove from the heat.
  7. Add the butter, stirring vigorously.
  8. Once the butter is melted, add the Parmesan cheese.
  9. Season to taste.
  10. To serve, sprinkle with additional Parmesan and parsley.

{Feel free to add roasted shrimp and some steamed peas at the end for a super yummy meal in a bowl}

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