Saffron Risotto

This risotto recipe is absolutely delicious! Whether you’re looking for something to impress your guests, or something quick & easy for dinner – give it a try! 

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A couple weekends ago, we had our neighbors over for a thank-you dinner. Contrary to common dinner party advice, I took this as a chance to cook something new.

Anxious to use my newly purchased Spanish Macha Saffron, I scoured my cookbooks for a recipe and landed on risotto.

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Over the past year I’ve grown a liking to risotto – I mean really, it is just softer rice. I love the creamy and cheesy texture, and the ability to add different spices, herbs, meats, or veggies.

Carefully following the directions, I was a little nervous at first that things weren’t working out. If we’re being honest, I had to throw out my onions and try “sweating” them again. After I finished adding all the liquid my dish starting taking shape, and I frequently updated everyone that my meal was in fact turning out nicely.

This risotto was absolutely delicious. Using part chicken broth for the liquid base gave it a great flavor – perhaps a little more salty than water. The saffron was nicely highlighted, and the added bits of broccoli added a crunchy texture. I added a bit more cheese to the dish so it would be gooey as you spooned it to your plate.

If you’re looking for a quick side that is sure to impress your guests, give it a try!

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This makes 4 servings

Ingredients:

– 1 cup Aborio rice

–  ¼ cup of white onion (minced)

– 105 mL extra-virgin olive oil

– 30 mL dry white wine

– 2/3 cup of butter

– ½ cup grated parmesan (I used Parmigiano – Reggiano)

– 6 cups chicken stock (I used instant chicken stock)

– ¼ teaspoon + 1/8 teaspoon saffron threads

– salt & pepper to taste

– ¾ cup broccoli

 

Step One: Heat the chicken stock in a medium-sized saucepan on low heat. Once boiling, add saffron, salt, and pepper.

Step Two: Place the onions in a medium-sized saucepan pan with the olive-oil and sauté at medium heat until they are soft and clear (about 8 minutes).

Step Three: Add the rice to the onions and mix. Stir for about 1 minute.

Step Four: Add the wine to the rice and onion mixture, and cook until dry.

Step Five: Add 1/3 of the chicken stock to the rice and simmer. Stir constantly until the rice has absorbed the liquid.

Step Six: Add the remaining chicken stock to the rice and constantly stir until the liquid is absorbed. This takes about 20 minutes – or until your rice is soft and tender.

Step Seven: Add in broccoli (or peas) and simmer for 2-3 minutes. Stir in the butter and cheese. Serve warm!

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