Simple but Amazing! Saffron Risotto |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This was the dish i first tried saffron in, so amazilngly good! and the best risotto i have ever had! You must try this Ingredients:
1 liter chicken stock or 1 liter vegetable stock |
1/2 teaspoon saffron thread |
1 tablespoon hot water |
60 g unsalted butter |
2 tablespoons virgin olive oil |
1 onion, finely chopped |
250 g arborio rice |
pecorino cheese or parmesan cheese, grated, to serve |
Directions:
1. Pour stock into a medium pan and place over a low, constant heat. Put saffron threads in a small bowl, add hot water and set aside.
2. Heat butter and oil in a large pan until butter is foaming. Add onion and stir with a wooden spoon for 2-3 minutes or until onion is soft. Add rice and stir for 1minute, then stir in saffron and liquid.
3. Add 1/3 cup hot stock, stir for 1-2 minutes, until rice has absorbed most of the stock continue adding 1/3 cup at a time, stirring frequently until rice is tender and creamy.
4. Serve imediatly with cheese.
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