Description
This creamy saffron risotto is simple, decadent, and full of flavor. The saffron adds a unique aroma and vibrant color, making it perfect for a special occasion or cozy night in.
Ingredients
- 3 tablespoons butter, divided
- 1 medium shallot, finely diced
- 12 oz (350 g) carnaroli rice
- ½ cup (120 ml) dry white wine
- 5 cups (1.25 l) vegetable stock, hot
- ½ teaspoon saffron
- ⅓ cup (30 g) Parmesan, grated
- Salt and freshly ground black pepper, to taste
Instructions
- Melt 1 tablespoon butter in a large heavy-bottomed pan over medium heat.
- Add shallot and sauté until softened, about 2–3 minutes.
- Stir in rice, coating each grain with the butter and shallot mixture. Toast for 1–2 minutes until translucent.
- Pour in white wine and stir until fully absorbed.
- Add hot vegetable stock, 1 cup at a time, stirring constantly until each addition is absorbed before adding the next.
- When halfway through the stock, stir in saffron and continue adding stock until rice is tender but al dente.
- Remove from heat and stir in remaining butter and Parmesan.
- Season with salt and black pepper and serve immediately.
Notes
- Use carnaroli rice for the creamiest texture.
- Saffron gives color and flavor—use sparingly for authentic taste.
- Vegetable stock can be substituted with chicken stock for a non-vegetarian version.
- Serve immediately; risotto is best fresh and creamy.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian