Saffron Risotto
How do you make creamy saffron risotto?
Sauté chopped onion and briefly toast the rice. Pour in white wine and let it evaporate. Add hot vegetable broth little by little, stirring constantly. Halfway through cooking, add the saffron. After about 18 minutes, remove from the heat and finish by adding butter and Parmesan cheese for a creamy, moist texture.
One of the easiest, most delicious, and quickest risottos to make. Its creaminess and simplicity are unmatched. I invite you to try it as soon as possible.
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Servings: Serves 4
Ingredients
- 320 g Carnaroli rice for risotto
- 100 ml white wine
- 80 g vegetable margarine or butter
- 1 small yellow onion
- 1 L vegetable broth
- 80 g Parmesan cheese
- 2 sachets saffron
Instructions
Start by peeling and finely chopping the onion.
In a medium pot, add half the margarine or butter and gently sauté the onion over low heat.
Cook until the onion is translucent.
Add the rice and toast it for one minute over high heat.
Pour in the wine and lower the heat to medium.
Let it cook for a couple of minutes until the wine evaporates.
Begin adding the vegetable broth one ladleful at a time, stirring well.
When you see it is almost drying out, add another ladleful of broth.
After about 10 minutes, sprinkle in the saffron.
Stir and continue adding broth until the risotto is cooked to the right point. The total cooking time for risotto is usually 15–20 minutes, depending on the rice brand. Its consistency should be moist, not too liquid.
Remove the pot from the heat and add the remaining margarine or butter and the Parmesan cheese. Taste and, if necessary, add a pinch of salt. Stir well.
Cover and let rest for one minute.
Serve very hot and, if desired, sprinkle with a little Parmesan cheese.
Enjoy your meal!
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- 320 g Carnaroli rice for risotto
- 100 ml white wine
- 80 g vegetable margarine or butter
- 1 small yellow onion
- 1 L vegetable broth
- 80 g Parmesan cheese
- 2 sachets saffron