Traditionally known as Risotto alla Milanese, this northern Italian classic is made with short-grained Arborio rice, saffron and grated Parmesan cheese. One of my favorite Italian comfort foods, I have made this risotto recipe to serve two people but it can always be doubled, or even tripled depending on your dinner crowd. All you need is a few minutes, a wooden spoon and a hearty appetite to make (and enjoy!) this lovely Italian dish!
(To view this recipe, click on the blue title of the blog post above*)
Saffron Risotto with Parmesan
Ingredients:
- 1 Tablespoon extra virgin olive oil
- 1 small yellow onion, finely diced
- ½ cup Arborio rice
- Salt and pepper
- ¼ cup dry white wine
- 4 cups low-sodium chicken broth
- Pinch of saffron
- ¼ cup grated Parmesan cheese, plus more for serving
Directions:
- Heat the olive oil in a medium saucepan or Dutch oven over medium heat. Add in the onion and saute for 3 minutes. Add in the rice and cook, stirring constantly, for 1 minute to toast the rice and coat each grain with oil. Add in the white wine and reduce the heat to low. Cook until the liquid has evaporated.
- Now, with about 1/2 cup of chicken broth at a time, ladle in the broth and stir, until the broth has evaporated. Then continue adding in the broth and cooking the risotto until it is al dente and puffed up. (This can take anywhere from 15-25 minutes….but keep stirring!)
- Add in the pinch of saffron and stir the risotto until it turns a lovely yellow color. Season with salt and pepper to taste. Remove from the heat an stir in the 1/4 cup of cheese. Serve warm with more cheese, if desired.
Tagged: arborio rice, chicken stock, Italian, Italy, northern Italy, Parmesan cheese, rice, risotto, risotto alla Milanese, saffron, saffron risotto, white wine
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