Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, saffron risotto. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Saffron Risotto is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Saffron Risotto is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook saffron risotto using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Saffron Risotto:

1. Take 1.5 cups arborio rice
2. Prepare 1 qt chicken stock
3. Prepare 1/2 cup dry white wine
4. Make ready 1 medium shallot (diced)
5. Prepare 3 tablespoons butter
6. Make ready 1 tbls olive oil
7. Get 1/2 cup grated parmesan cheese
8. Get 1 tbls chopped parsley
9. Take 3 cloves garlic
10. Take Salt and pepper to taste
11. Get 1/4 tsp cayenne pepper
12. Prepare 8 strands saffron

Instructions to make Saffron Risotto:

1. Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot, add Cayenne and saffron (not needed but brings a great color) to stock.
2. In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the diced shallot. Sauté for 1-2 minutes or until it is slightly translucent.
3. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. add the garlic. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.
4. Add the wine and cook while stirring, until the liquid is fully absorbed. - Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
5. Note: Important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as most of the liquid is evaporated.
6. Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches. - Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy.
7. Stir in the remaining 2 Tbsp butter, the parmesan cheese and the parsley, and season to taste with Kosher salt. - Risotto turns glutinous if held for too long, so serve it right away.
8. Can garnish with some parm cheese, tuile, sauce. Always good with a protein on top.

So that’s going to wrap this up with this special food saffron risotto recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!