Saffron Risotto

Name: Saffron Risotto
Yield: Serves 6 as a first course or side dish
Cuisine: Europe, Italian
Ingredients: 3 1/2 cups, low-sodium chicken broth; 3 cups, water; 4 tablespoons (1/2 stick), unsalted butter; 1 , onion, minced; , Salt; 2 cups Arborio or Carnoroli, rice; 1/4 teaspoon, saffron threads; 1 cup, dry white wine; 1 cup, finely grated Parmesan cheese (2 ounces); , Ground black pepper

18 comments

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Rice

Cookbook Collection

Of the many risotto dishes that dot northern Italy, this one is at once one of the simplest and most luxurious.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES6 as a first course or side dish

TIME1 hour

Italian Name:Risotto alla milanese

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

Risotto achieves its creamy texture through constant stirring, which causes the rice to release its starch. We toasted the saffron in butter, which magnified its flavor, helped break up the threads, and distributed it throughout the rice.

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