From the EFK recipe collection
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Yield
- 4 servings
Let’s get cooking
Ingredients
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Directions
- Steep the saffron in 1/2 cup of the hot stock for 10 minutes. Melt 1 tablespoon butter in a wide heavy saucepan and cook the onion gently until translucent without browning. Add the rice and stir 1 to 2 minutes until the grains are hot and lightly toasted. Add the wine and cook until almost fully absorbed. Add hot stock a ladleful at a time, stirring regularly and allowing most of each addition to absorb before adding the next. About halfway through, add the saffron stock. Continue until the rice is creamy but still al dente, about 18 to 22 minutes total. Remove from heat and vigorously stir in the remaining butter and Parmigiano. Adjust salt and pepper, loosen with a splash of stock if needed, and serve immediately.
Equipment
Wide heavy saucepan; small saucepan for stock; ladle; wooden spoon or risotto spoon
Food safety & storage
Keep stock hot while preparing the risotto. Serve promptly. Refrigerate leftover cooked rice within 2 hours in shallow containers and reheat leftovers to 165°F.
View this recipe on the original EFK website ↗