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!
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.
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!
This makes 4 servings
– 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!