Recipe Idea: Saffron Scented Risotto
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Hi. It’s Lois at Recipe Idea Shop, telling you about Saffron Scented Risotto. Risotto is one of my favorite ways to eat rice. It is very creamy and satisfying. I found this recipe on the package of Sun of Italy Arborio Rice, and modified it to make it dairy-free. It takes about 40 minutes or so to make risotto. And it’s well worth the time you have to put into it.
The saffron provides the yellow color and a depth of flavor that can’t be matched. Saffron is a bit expensive. It comes from the Saffron Crocus flower. It blooms in the fall and the saffron is the red stigmas from the center of the flower. Just think of how many flowers you would have to have to get enough spice! No wonder it is expensive. But it’s so worth it. The smell is heavenly and the taste is divine. I get my saffron from Costco and the price is great. If you don’t have a Costco near you, you can get a nice bottle of Spanish Saffron online at Amazon.
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Continue reading for recipe and nutrition info…
- 2 tablespoons olive oil
- ½ cup chopped onion
- 1 cup Arborio rice
- 4-5 cups chicken broth (or vegetable broth)
- 2 tablespoons water
- Several strands of saffron (I used about ½ teaspoon)
- ½ cup dry white wine
- Salt and pepper to taste
- Heat the olive oil in a large skillet.
- Add the onion and cook until transparent.
- Mix the saffron in the 2 tablespoons of water and set aside.
- Add the rice to the skillet, stir to coat and cook for about 2 minutes.
- Reduce the heat and add ¼ cup white wine, stirring constantly.
- Add the chicken (or vegetable) broth, one cup at a time.
- As the liquid is absorbed, add more water, continuing to stir constantly.
- When the rice is tender but still a bit chewy, add the saffron water, the remaining wine and salt and pepper.
- Continue to cook and stir until the liquid is fully absorbed. The rice should be nice and creamy. Serve hot, topped with grated Parmesan cheese or Pecorino Romano (sheep’s) cheese, if desired.