Saffron Risotto With Toasted Garlic Oil |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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SAFFRON RISOTTO WITH TOASTED GARLIC OIL This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Irving, Texas in 1982. Ingredients:
3 tablespoons plus 1 teaspoon toasted garlic oil |
1 cup arborio rice |
3-1/2 cups chicken stock warmed with 1/2 teaspoon saffron threads crushed |
1 cup grated parmesan cheese |
4 tablespoons unsalted butter at room temperature |
1/4 teaspoon salt |
1 teaspoon freshly ground black pepper |
1 tablespoon chopped fresh flat leaf parsley |
2 tablespoons chopped fresh chives |
Directions:
1. In sauté pan over medium heat warm 2 tablespoons of the oil.
2. Add rice and sauté stirring constantly until translucent about 4 minutes.
3. Add 1/2 cup of the stock and cook stirring constantly until it has been absorbed.
4. Continue adding stock 1/2 cup at a time and stirring constantly for 25 minutes.
5. Stir in 2/3 cup of the cheese, butter, salt, pepper, parsley and chives.
6. Divide the risotto among 4 warmed bowls.
7. Drizzle 1 teaspoon remaining oil over each serving and garnish with remaining cheese.
8. Serve immediately.
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