Saffron Risotto Recipe

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Ingredients:

Serving

Directions:

Brick stock to a low simmer in a medium pot.
Heat the oil in a saucepan over medium heat for 1 minute.
Cook onion til translucent (~3 min). Add rice and a pinch of salt.
Saute until rice is translucent (~2 min).
Add wine and saffron, and bring to a simmer, while stirring, until most of the wine is absorbed.
Add 2 ladles of stock to the rice; simmer, stirring, until stock is mostly absorbed.
Continue adding stock, allowing rice to absorb it before adding the next ladelful.
Cook until rice is al dente and mixture is a little loose.
Stir in butter.
Turn off heat.
Stir in grated cheese.
Cover, let sit for 2 minutes.
Divide among 4 bowls. Garnish with cheese shavings, if you'd like.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	414.7 Kcal (1736 kJ)
Calories from fat	96.02 Kcal
		% Daily Value*
Total Fat	10.67g	16%
Cholesterol	19.09mg	6%
Sodium	402.87mg	17%
Potassium	280.33mg	6%
Total Carbs	52.06g	17%
Sugars	5.17g	21%
Dietary Fiber	0.87g	3%
Protein	12.65g	25%
Vitamin C	1mg	2%
Iron	0.1mg	0%
Calcium	84.7mg	8%

Amount Per 100 g
Calories	120.77 Kcal (506 kJ)
Calories from fat	27.96 Kcal
		% Daily Value*
Total Fat	3.11g	16%
Cholesterol	5.56mg	6%
Sodium	117.32mg	17%
Potassium	81.64mg	6%
Total Carbs	15.16g	17%
Sugars	1.51g	21%
Dietary Fiber	0.25g	3%
Protein	3.68g	25%
Vitamin C	0.3mg	2%
Calcium	24.7mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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