(Just about) 30 Minute Meal: Saffron Risotto
Ingredients & Directions:
- 2 T Butter
- 2 T Olive Oil
- 5 C Chicken Stock (or Vegetable Stock)
- 3/4 White Wine
- 1 Medium Onion, chopped
- 1 Garlic Clove, minced
- 1 1/2 C Arborio Risotto Rice
- 1/4 C Grated Cheese (I used Asiago)
- Large Pinch of Saffron
- Salt & Pepper, to taste
Bring the stock to a simmer in a saucepan over medium heat. Heat the butter and oil in a large pot over medium heat. Add the onion and garlic and saute for 2 minutes until it it’s translucent (don’t brown it!). Add the rice and stir for one minute making sure all the grains are well coated. Add the wine and saffron and stir until it is completely absorbed. Begin to add the stock 1/2 cup at a time, stirring frequently. Wait until each addition is almost absorbed before adding the next 1/2 cup stirring often to prevent sticking. Reserve 1/4 cup stock to add at the end. After approx 30 minutes, when rice is tender, but not soft, add reserved broth, cheese, salt, and pepper and stir. Serve Immediately.
I saved some of the risotto and made Saffron Arancini the next day.
(Steven)
