Saffron Risotto

Name: Saffron Risotto
Ingredients: 8 cups chicken broth; 2 tablespoons butter; 2 tablespoons olive oil; 2 cups arborio rice; 3 saffron threads pchs; 3 tablespoons grated Parmesan cheese; salt to taste; freshly ground black pepper to taste

8 ingredients

3 steps

Ingredients

8 cups chicken broth
2 tablespoons butter
2 tablespoons olive oil
2 cups arborio rice
3 saffron threads pchs
3 tablespoons grated Parmesan cheese
salt to taste
freshly ground black pepper to taste

Directions

1

In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.
2

In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy.
3

Remove risotto from heat, add grated cheese, salt and pepper. Serve at once.