Saffron Risotto
with chicken broth
4 portions
30mOne of the easiest recipes that require very few ingredients. Traditional from Italy Milan.
What you will need
Half onion
4 tbsp extra virgin olive oil
2 teaspoon salt
24 oz arborio rice
3 qt chicken broth
to taste parmesan cheese
0.01oz saffron (1gram)
(Nutritional facts 341 calories, 7.26 g fat, 60.41 g carbohydrates, 8.79 g protein, 1 mg cholesterol, 1457 mg sodium)How to cook
1
Set the chicken broth to almost boil point. When it's warm lower the temperature. Add salt to the broth (some box made broth comes salted already)
2
Cut half an onion in cubes. Sautee with extra virgin olive oil.
3
This is an important part to me. I sautee the risotto with olive oil and the onions. It seems to make a difference when eating al dente.
4
The traditional recipe adds white wine, but we didn't have so substituted with sake.
5
With hi heat I add the first ladles of broth and lower the heat.
6
Lower the temperature and pour the broth. Wait for the broth to almost dry and then pour more until your risotto is ready.
7
This is the point where you want to add more broth, till it dries again. Repeat till the rice is cooked to your taste.
8
Add the saffron and mix well. I usually break the saffron with a spoon, before adding them.
9
That's it! Serve and add parmesan cheese to taste.
Comments