Saffron Risotto

Serves 4
preparation
15
minutes
cooking
35
minutes

Ingredients

3
tablespoons
unsalted butter
1
medium onion, finely chopped
kosher salt and black pepper
1
cup
Arborio rice
1/2
cup
dry white wine
1/4
teaspoon
saffron threads
3
1/2
low-sodium chicken broth, plus more if needed
1/2
cup
grated Parmesan (2 ounces), plus more for serving
2
tablespoons
chopped fresh flat-leaf parsley

Directions

  1. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
  2. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.
  3. Add the saffron and half the broth (1 ¾ cups) and simmer, stirring once, until absorbed, 8 to 10 minutes. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)
  4. Stir in the Parmesan and the remaining tablespoon of butter. Sprinkle with the parsley and additional Parmesan, if desired.

 

Kate Merker
October 2010

Nutritional Information

  • Per Serving
  • Calories 367
  • Fat 14 g
  • Sat Fat 8 g
  • Cholesterol 35 mg
  • Sodium 523 mg
  • Protein 13 g
  • Carbohydrate 43 g
  • Sugar 2 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 178 mg
What does this mean? See Nutrition 101.