Creamy Saffron Risotto


  • 3.25 cup(s) arborio rice
  • 0.5 teaspoon(s) saffron threads
  • 1 medium onion
  • Salt and freshly ground pepper
  • 2.5 quart(s) light chicken stock or low-sodium broth
  • 0.5 cup(s) freshly grated Parmigiano-Reggiano cheese
  • 4 tablespoon(s) unsalted butter
  • + 1 more ingredients
    • 1.5 cup(s) dry white wine

In a large saucepan, bring the chicken broth to a boil over high heat. Cover and keep hot over low heat. In a heavy 6-quart pot or casserole, melt 2 tablespoons of the butter over moderate heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Crumble in the saffron...

View full recipe at Food & Wine


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