Name: Saffron Risotto recipe by Sakshi Khanna at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 4 cups Chicken/Vegetable stock; 2 cups Arborio/Carnaroli Rice; 1 cup Dry White Wine; 1 cup Parmesan Cheese; 1/4 cup Olive Oil; 1 Onion chopped; 4 tbsp Unsalted Butter cubes; 2 tbsp Fresh Parsely chopped; 1 Garlic clove minced; Salt and Ground Pepper to taste

ABOUT Saffron Risotto RECIPE

A north Italian rice dish cooked with a creamy sauce with saffron

Ingredients Serving: 2

4 cups Chicken/Vegetable stock
2 cups Arborio/Carnaroli Rice
1 cup Dry White Wine
1 cup Parmesan Cheese
1/4 cup Olive Oil
1 Onion chopped
4 tbsp Unsalted Butter cubes
2 tbsp Fresh Parsely chopped
1 Garlic clove minced
Salt and Ground Pepper to taste

Instructions

In a saucepan, bring the stock to a simmer and add the saffron. Reduce the heat to low and keep the stock warm.
Heat olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened.
Add the rice and stir to coat with oil until it becomes translucent.
Now add the wine and stir until it is completely absorbed by the rice ,for about 2 minutes.
Add the warm stock 1 cup at a time, stirring after each addition. Reduce the heat and cook till rice is tender, for about 20 mins.
Stir in the butter and then 1 cup cheese.

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