Saffron Risotto
Risotto is an Italian rice based dish. It’s creamy, gooey, velvety, silky, cheesy and super delicious all at the same time.
It’s made with Arborio Rice. It may seem intriguing to make, but believe me, it’s quite simple.
It can be made in various variations- veg and non veg.
Just add in the vegetable or meat of your choice and create a new variety.
Some of the very famous veg variants are- mushroom, carrot, asparagus, pea, tomato etc.
I have made this very famous and classic Saffron Risotto. Traditionally, wine is added to the risotto along with the stock, but as we are a family of teetotalers, I skipped it.
And also mine is a No Onion and No Garlic version.
It came out pretty delicious and aromatic. Needless to say it was polished off in no time.
INGREDIENTS:
Arborio Rice- 200 grams or 1 cup
Water- 1.2 liters
Saffron- 1/2 teaspoon
Butter- 80 grams or 6 tablespoons
Olive oil- 2 tablespoon
Parmesan cheese- 80 grams or 1/2 cup, finely grated
White pepper powder- 1 teaspoon
Salt- 1 teaspoon (adjust according to your taste)
Cranberries- 1 tablespoon
Pine nuts- 1 tablespoon
Pecan nuts- 7-8
Parsley- handful, chopped
DIRECTIONS:
In a pan put 1 tablespoon of olive oil.
Let it become slightly hot. Reduce the heat.
Add in pecans and pine nuts.
Lightly roast them for about a minute till they have a nice golden brown color.
Take them out in a plate or bowl.
Next, add in another tablespoon of oil in the same pan.
Add in butter too.
Meanwhile, in a pan, put water and saffron to prepare the saffron stock.
Keep the flame on medium high. Bring it to a gentle boil and reduce the heat to low.
Add rice into the oil+butter mix. Cook for about a minute or two till they become glossy from the oil+butter.
After that, add enough saffron stock to cover the rice.
Keep adding the stock little by little ( around ½ to 1 cup at a time) as the previous amount is absorbed. Keep stirring in between.
Once the rice is cooked to just al dente and all the stock is absorbed, switch off the heat.
Add in Parmesan, salt and pepper powder. Stir well.
Cover the pan for 3-4 minutes and let all the flavors incorporate well.
Just before serving garnish with roasted pine nuts, pecans, cranberries and chopped parsley.
Enjoy!!
Recipe Card
Saffron Risotto
Risotto is an Italian rice based dish. It’s creamy, gooey, velvety, silky, cheesy and super delicious all at the same time.
Preparation Time- 5 minutes
Cooking Time- 20 minutes
Serves- 2
INGREDIENTS:
Arborio Rice- 200 grams or 1 cup
Water- 1.2 liters
Saffron- 1/2 teaspoon
Butter- 80 grams or 6 tablespoons
Olive oil- 2 tablespoon
Parmesan cheese- 80 grams or 1/2 cup, finely grated
White pepper powder- 1 teaspoon
Salt- 1 teaspoon (adjust according to your taste)
Cranberries- 1 tablespoon
Pine nuts- 1 tablespoon
Pecan nuts- 7-8
Parsley- handful, chopped
DIRECTIONS:
In a pan put 1 tablespoon of olive oil.
Let it become slightly hot. Reduce the heat.
Add in pecans and pine nuts.
Lightly roast them for about a minute till they have a nice golden brown color.
Take them out in a plate or bowl.
Next, add in another tablespoon of oil in the same pan.
Add in butter too.
Meanwhile, in a pan, put water and saffron to prepare the saffron stock.
Keep the flame on medium high. Bring it to a gentle boil and reduce the heat to low.
Add rice into the oil+butter mix. Cook for about a minute or two till they become glossy from the oil+butter.
After that, add enough saffron stock to cover the rice.
Keep adding the stock little by little ( around ½ to 1 cup at a time) as the previous amount is absorbed. Keep stirring in between.
Once the rice is cooked to just al dente and all the stock is absorbed, switch off the heat.
Add in Parmesan, salt and pepper powder. Stir well.
Cover the pan for 3-4 minutes and let all the flavors incorporate well.
Just before serving garnish with roasted pine nuts, pecans, cranberries and chopped parsley.
Enjoy!!