Saffron Risotto

Saffron Risotto
Photo by Ann Stratton


  • grated Parmigiano-Reggiano shavings
  • ¼ cup grated Parmigiano-Reggiano
  • 1 cup white wine
  • Large pinch of saffron
  • 1 tablespoon vegetable oil
  • 28 ounces chicken stock
  • ½ onion
  • + 2 more ingredients
    • 1 cup arborio rice
    • 1 tablespoon butter

Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has...

View full recipe at Epicurious


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