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a creamy golden saffron risotto with a glossy sheen and a dusting of Parmigiano, shown in a wide horizontal shot in a shallow bowl with a sprinkle of black pepper, on an elegant table, soft natural light, shallow depth of field, landscape orientation

Risotto with Saffron and Parmigiano

Creamy saffron risotto finished with Parmigiano-Reggiano.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups arborio rice
  • 5 cups warm chicken broth
  • 1 onion finely diced
  • 0.5 cup white wine
  • 0.25 tsp saffron threads
  • 3 tbsp butter
  • 0.75 cup grated Parmigiano-Reggiano
  • 0.5 tsp salt

Method
 

  1. Steep the saffron threads in a small ladle of the warm broth.
  2. Melt 2 tablespoons of butter in a heavy pot and soften the onion for 4 minutes.
  3. Add the arborio rice and toast 2 minutes, then pour in the wine and stir until absorbed.
  4. Add the warm broth one ladle at a time, stirring constantly and letting each addition absorb before the next, including the saffron broth.
  5. After about 20 minutes the rice should be creamy and just tender. Stir in the remaining butter, Parmigiano, and salt.
  6. Serve right away, loose and creamy.

Notes

Keep the broth warm and add it slowly. Patience is what makes risotto silky.