Parmesan Risotto with Saffron
Parmesan risotto made the classic way — Arborio rice cooked slowly in warm broth with saffron, finished with butter and Parmesan. The step-by-step method here produces consistent, restaurant-quality results in about 30 minutes
Ingredients
- 4 cups (945 ml) vegetable or light chicken broth
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 tablespoons (30 g) butter
- ½ cup finely chopped yellow onion
- 1 cup (180 g) Arborio rice
- ½ cup (120 ml) dry white wine
- ½ teaspoon saffron threads optional, crumbled into a powder
- Kosher salt
- ½ cup freshly grated Parmesan cheese plus more for serving over each portion
- 2 tablespoons chopped parsley
Instructions
- Put 4 cups vegetable or light chicken broth in a saucepan and bring to a simmer. Adjust the heat to low and keep it warm.
- Heat 2 tablespoons extra virgin olive oil and 1 tablespoon of the butter in a deep skillet (10-12-inches in diameter) over medium heat. When the butter is melted, stir in ½ cup finely chopped yellow onion. Cook until the onion is softened, 2-3 minutes. Try to avoid browning them.
- Add 1 cup Arborio rice to the pan, stirring to coat the grains in the fat. Cook 2 minutes, stirring frequently.
- Turn the heat up to medium-high. Pour in ½ cup dry white wine. Allow it to bubble and reduce until it's almost completely evaporated. Add ½ teaspoon saffron threads and 1 teaspoon salt.
- Ladle in ¾ cup of the warm broth. Cook at a lively simmer, stirring occasionally, until the broth is almost absorbed — a spoon will leave a trail across the bottom of the pan. Continue adding broth, ½ cup at a time, allowing each addition to simmer and absorb before adding the next, which should take 3-5 minutes each time. Stir the rice frequently during this process so it doesn't stick to the pan.
- After you've added about 3 cups of the broth, start to look for signs that the risotto is almost done: The bubbles in the simmering broth will become larger, and the rice will look plump. Taste to be sure it's tender, but with a tiny al dente bite in the center of the kernel. Keep in mind that you'll might not use up all the broth. Season with more salt to taste, if needed.
- Once you've determined the rice is cooked, remove the pan from the heat (there should still be a little liquid visible in the pan). Add the remaining tablespoon butter and ½ cup freshly grated Parmesan cheese, stirring it in until the risotto looks creamy. Add in a splash or two more broth if it looks at all dry — the warm rice will continue to absorb it as it settles.
- Sprinkle with parsley and serve right away, with additional Parmesan cheese at the table.
Video
Notes
- Storage: Risotto keeps refrigerated 3-4 days in an airtight container.
- Risotto is best served straight from the pan. If you need to make it ahead, cook it until just underdone, then finish with more broth, butter and Parmesan just before serving.
- Leftover risotto thickens significantly. To reheat, add a few tablespoons more broth or water and heat in a small pan until warmed through.
Nutrition
Calories: 340kcalCarbohydrates: 46gProtein: 8gFat: 11gSodium: 675mgFiber: 2gSugar: 4g
