Saffron Risotto

Risotto is an Italian rice based dish. It’s creamy, gooey, velvety, silky, cheesy and super delicious all at the same time.

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.