Saffron Risotto

Name: Saffron Risotto
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Europe, Italian
Ingredients: 4 cups chicken broth, divided; 1/2 teaspoon saffron threads; 2 tablespoons olive oil; 2 tablespoons butter; 1/4 medium onion, finely chopped; 1-1/2 cups uncooked arborio rice; 1/4 cup dry white wine; 1/4 cup heavy whipping cream; 1 cup grated Parmesan cheese

Total Time Prep: 10 min. Cook: 1 hour

Yield 6 servings

Test Kitchen Approved

Saffron risotto is a satisfying, splurge-worthy side that pairs well with chicken, beef, veal and seafood.

Ingredients

4 cups chicken broth, divided
1/2 teaspoon saffron threads
2 tablespoons olive oil
2 tablespoons butter
1/4 medium onion, finely chopped
1-1/2 cups uncooked arborio rice
1/4 cup dry white wine
1/4 cup heavy whipping cream
1 cup grated Parmesan cheese

Directions

Place broth in a large stockpot; warm over medium heat until gently simmering. Remove 3/4 cup of stock to a glass measuring cup; add saffron threads. Steep 15-20 minutes.
Meanwhile, heat olive oil and butter in a large saucepan over medium heat. Add onion; cook until softened, 2-3 minutes. Add rice; cook until translucent, 2-3 minutes. Add wine; cook until the wine is fully absorbed by the rice, stirring occasionally.
Reduce saucepan heat to medium-low. Strain the saffron-infused broth through a fine-mesh strainer into the rice. Cook until the broth is absorbed, stirring occasionally. Ladle the remaining broth into the rice, 3/4 cup at a time, cooking and stirring after each addition until fully absorbed. Repeat until the broth is used up and the rice is cooked to al dente.
Remove from the heat; stir in cream and Parmesan until cheese is melted. Serve warm.

Nutrition Facts

1 serving: 360 calories, 16g fat (7g saturated fat), 33mg cholesterol, 848mg sodium, 43g carbohydrate (2g sugars, 1g fiber), 8g protein.