Saffron Risotto

Saffron is the world's most expensive spice.  It comes from a tiny purple crocus flower that produce three stigmas per flower that are hand picked and dried.  It takes 14,000 stigmas to produce 1 ounce of saffron.  The saffron truly transforms this dish and gives it a pretty yellow color.  If you do not have any or do not invest in buying the saffron, you can use safflower.

Prep time: 10 mins

Cook time: 25 mins

Serves: 4 as a side dish

INGREDIENTS:

4 to 6 cups chicken broth

1/2 tsp saffron threads (about 20 or so) powdered in a mortar

2 tbsp butter

2 tbsp extra-virgin olive oil

1 finely chopped yellow onion

1 1/2 cups Arborio rice (do not rinse)

1/2 cup white wine

1/2 cup Parmegiano Reggiano, finely grated

Drizzle of good quality extra-virgin olive oil

Salt and freshly ground pepper

Garlic clove (optional)

DIRECTIONS: 

Place saffron threads in a small dish with water to soak. 

 









In a medium saucepan, heat broth and saffron to a gentle simmer.  In another heavy-bottomed pot, heat butter and olive oil and saute onion until transparent.  Add rice and stir quickly and thoroughly to coat with butter.  Add white wine and let it cook down for a few minutes. 

Add 1/2 cup hot broth and stir with a wooden spoon or rubber spatula, including the sides and bottom of the pot.  Continue to stir until almost all of the broth has been absorbed.  Add another 1/2 cup broth and repeat process as the broth is absorbed, maintaining a constant heat and stirring the sides and bottom completely.  Constant stirring or agitation is essential; this produces a creamy texture while retaining a soft "bite".

Taste after 20 minutes.  The rice should be tender, but still firm and intact.  Add a final 1/2 cup broth and stir in the Parmesan.  Season generously with salt and pepper to taste.  Drizzle with extra-virgin olive oil and some extra Parmesan for topping.