Saffron Rice Risotto
   Servings: 4
  • 3 cups chicken broth
  • 3/4 cup short-grained rice
  • 1/2 cup onion, diced
  • 4 tbsp butter
  • 1 tbsp garlic, crushed
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup white wine
  • 1/4 cup flat-leaf parsley, chopped
  • 2 tbsp parmesan cheese, freshly grated
  • Salt to taste
  • 1/2 tsp Saffron threads
  1. Add 2 teaspoons boiling water to saffron and let it soak for 15 minutes.
  2. Melt the butter and extra-virgin olive oil in a thick-bottomed pan.
  3. Add the diced onion, garlic and sauté until the onion starts to turn translucent. Add the rice, stirring until the rice is thoroughly coated with the oil and butter mixture.
  4. Once the mixture starts to simmer, add the warm chicken broth and white wine. Do not cover. Stir constantly.
  5. Add another cup of chicken broth to the rice mixture and saffron infusion allowing the mixture to cook, continuously stirring. At the end, add the chopped parsley and the cheese. Cook long enough for the cheese to melt.
  6. Garnish with parsley sprigs and serve with the meat dish of your choice or eat it by itself for a tasty vegetarian meal.