This SAFFRON RISOTTO Is So Easy, You Will Make It Every Week

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor while being lower in calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and still provides richness.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth is a lighter alternative.

white wine

🥗Healthier: white grape juice

💰Cheaper: water with vinegar

White grape juice adds sweetness without alcohol.

Prepare a glass with half boiling water and add 1 teaspoon of saffron, mix, and let it sit for several hours or overnight for best results.

In a large stainless steel pot, melt 40 g of butter over medium heat and add the chopped onion, sautéing for 3 to 5 minutes until translucent.

Add the carnaroli rice to the pot and toast for a few minutes, stirring continuously.

Pour in a standard glass of white wine and cook until it evaporates, then start timing the rice for 16 to 18 minutes.

Once the wine has evaporated, begin adding hot beef stock a little at a time, stirring continuously to keep the rice moist.

When the rice starts to dry out, add more beef stock until it is fully covered, continuing to stir.

After about 13 to 14 minutes of cooking, add the saffron mixture to the rice and stir for 2 to 3 minutes until the rice turns a dark yellow color.

Remove the pot from heat and add the remaining 40 g of butter and a generous amount of pecorino cheese, stirring until creamy.

Plate the risotto, spreading it out on the plate, and garnish with saffron on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens