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Ingredients
2 shallots, chopped
4 tablespoons unsalted butter
1 ½ cups Italian Arborio rice
Pinch of saffron dissolved in ¼ cup warm water
1 cup dry Italian white wine
4 to 6 cups hot chicken stock, preferably homemade
Coarse salt and freshly ground pepper to taste
⅓ to ½ cup freshly grated Parmesan cheese
Nutritional analysis per serving (4 to 6 servings)
52 grams carbs; 33 milligrams cholesterol; 408 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 13 grams fat; 2 grams fiber; 767 milligrams sodium; 13 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In large heavy saucepan or skillet, soften shallots in butter. Add rice and cook over fairly high heat, stirring constantly, until grains turn opaque.
- Step 2
Add dissolved saffron and wine and stir well to prevent rice from sticking to bottom of pan. When liquid has evaporated, add a ladle of hot broth. Repeat this procedure until rice is almost tender but firm. If you run out of stock, add warm water instead.
- Step 3
Turn off heat and season risotto with salt, pepper and Parmesan cheese to taste. Serve immediately with more cheese passed separately.
Private Notes
Comments
Made it with Salmon and Ottolenghi’s Broccolini from Simple and Carrots. This recipe was the star of the show. Made it exactly as indicated. Perfect.
Great recipe. We used a hefty pinch of saffron. No other changes and it was delicious.
I usually just throw risotto together out of my head, but I needed to make a very large batch for a party so I thought I had better use a recipe. I followed this precisely as written (though I doubled the recipe and made two batches...) and it came out beautifully!