Saffron Risotto (Risotto allo Zafferano)
Category: Main Course
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Saffron threads | 1 teaspoon |
| Carnaroli rice | 320g |
| Butter | 125g |
| Onion | 1, finely chopped |
| Grana Padano DOP cheese, grated | 80g |
| White wine | 40g |
| Water | q.b. (enough to add as needed) |
| Vegetable broth | 1L |
| Fine salt | q.b. (to taste) |
| Saffron threads (for garnish) | q.b. |
Instructions:
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Prepare the Saffron Infusion: Begin by placing the saffron threads in a small glass and covering them with a bit of warm water. Let them steep while you prepare the other ingredients. This saffron infusion will be added later to give the risotto its signature golden hue and distinct flavor.
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Sauté the Onion: In a large pan, melt 50g of butter over low heat. Once melted, add the finely chopped onion and cook until it softens and becomes translucent, about 5 minutes. Be careful not to brown the onion; you want it to gently soften to bring out its sweetness.
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Toast the Rice: Add the Carnaroli rice to the pan with the softened onions. Stir well to coat the rice with the butter and onion mixture. Let it toast for a couple of minutes, stirring occasionally, until the rice becomes slightly translucent at the edges.
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Deglaze with White Wine: Pour in the white wine and let it cook off, stirring continuously. This helps to deglaze the pan and infuse the rice with a subtle depth of flavor. Allow the wine to fully evaporate before proceeding to the next step.
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Cook the Risotto: Gradually add the vegetable broth, one ladle at a time, ensuring the rice is always covered with liquid. Stir the risotto frequently to encourage the rice to release its starch, creating a creamy texture. Continue adding broth and stirring until the rice is cooked al dente. This should take about 18-20 minutes.
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Add Saffron Infusion: Five minutes before the risotto is done, add the saffron-infused water to the rice, stirring gently to mix. The risotto will take on a beautiful golden color, and the aroma of saffron will infuse every bite. Stir to ensure the rice is evenly colored and flavored.
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Finish the Risotto: Once the rice is tender and creamy, remove the pan from heat. Season with salt to taste and stir in the remaining 75g of butter and the grated Grana Padano cheese. This will add richness and help create a silky, smooth texture. Cover the pan and let it rest for a few minutes to allow the flavors to meld together.
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Serve: Spoon the saffron risotto onto warm plates. Garnish with a few extra saffron threads for a touch of color and elegance. Serve hot and enjoy the creamy, aromatic goodness of this Italian classic!
Tips for Perfect Risotto:
- Make sure to use Carnaroli rice for the best texture; it absorbs liquid well and releases just the right amount of starch to make the risotto creamy.
- Always stir the risotto gently to avoid breaking the grains and to ensure even cooking.
- If you prefer a richer taste, feel free to add more butter and cheese, as this will enhance the creaminess of the dish.
This Risotto allo Zafferano is the perfect dish for special occasions or a luxurious weeknight meal. The saffron lends an aromatic and visually stunning finish to this creamy, comforting risotto.
