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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My mom made this risotto for us fairly frequently as we loved it so much. I got this recipe from Italian Cooking by Capalbo et al. I was forced to find an actual recipe since my mom doesn't have her recipes on paper (you know how it is :)) and this one comes very close. Yes, it's a bit time consuming and requires a lot of stirring, but you will be well-rewarded in the end for your effort! :D In Italy, this risotto is classically served with osso bucco, but it's wonderful even on its own! Ingredients:
5 cups beef stock or 5 cups chicken stock |
1 pinch saffron (1 sachet) |
6 tablespoons butter |
1 onion, finely chopped |
1 1/2 cups arborio rice (if you can find it, carnaroli makes the *best* risotto) |
1 cup grated parmesan cheese (not the stuff from the can!) |
salt and pepper, to taste |
Directions:
1. Bring the stock to a boil, then reduce to a low simmer.
2. Ladle a little stock into a small bowl.
3. Add the saffron threads or powder and leave to infuse.
4. Melt 4 tbsp of the butter in a large saucepan until foaming.
5. Add the onion and cook gently for about 3 minutes, stirring frequently, until softened.
6. Add the rice.
7. Stir until grains start to swell and burst, then add a few ladlefuls of the stock, with the saffron liquid, and salt and pepper to taste.
8. Stir over low heat until the stock is absorbed.
9. Add the remaining stock, a few ladlefuls at a time, allowing the rice to absorb all of the liquid before adding more, and stirring constantly.
10. After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.
11. Gently stir in about two-thirds of the parmesan and the rest of the butter.
12. Heat through until the butter has melted, then taste for seasoning.
13. Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.
14. Enjoy!
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