Description
A luxurious, golden-hued Italian rice dish infused with aromatic saffron and finished with butter and Parmesan for a velvety texture.
Ingredients
Scale
- 1.5 cups Arborio rice
- 1/2 teaspoon saffron threads
- 5 cups chicken or vegetable broth
- 2 shallots, finely diced
- 1/2 cup dry white wine
- 4 tablespoons unsalted butter, divided
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Place saffron threads in a small bowl with 1/2 cup of warm broth and let steep for 15 minutes.
- Heat olive oil and 1 tablespoon of butter in a wide pan over medium heat. Sauté shallots until translucent.
- Add Arborio rice to the pan and toast for 2 minutes, stirring constantly until edges are translucent.
- Pour in white wine and stir until the liquid has almost completely evaporated.
- Add the saffron-infused broth and one ladle of hot broth. Stir frequently until absorbed.
- Continue adding hot broth one ladle at a time, stirring often, until the rice is tender but al dente (about 18-22 minutes).
- Remove from heat. Vigorously stir in the remaining 3 tablespoons of cold butter and the Parmesan cheese.
- Season with salt and pepper to taste and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian