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Artichoke and saffron risotto
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
"Delicious saffron-infused Italian risotto with marinated artichokes."
Ingredients:
  • 1750.00 ml (1.75 litres) vegetable or chicken style liquid stock
  • 1 tsp saffron threads
  • 36.40 gm extra virgin olive oil
  • 50g butter
  • 2 brown onions, finely chopped
  • 2 garlic cloves, crushed
  • 660g rice
  • 250ml white wine
  • 6 marinated baby artichokes, halved
  • 80g parmesan
  • Extra virgin olive oil, to serve
Instructions:
  • In a large saucepan over high heat, bring stock and saffron to a gentle simmer. Keep simmering over low heat.
  • In a large, shallow saucepan over medium heat, melt the butter in oil. Cook onion and garlic until soft, about 5 minutes. Stir in rice and cook until grains are glassy and coated in the butter mixture, about 2 minutes.
  • Pour in the wine and stir constantly for 5 minutes, or until it's completely absorbed. Then add the stock, one ladleful (1/2 cup) at a time, stirring continuously until absorbed before adding more. Cook for 20-25 minutes until the rice is tender yet firm to the bite and the risotto is creamy. Take it off the heat.
  • Combine artichokes and parmesan, mix well. Season with salt and pepper to taste. Transfer to serving bowls, drizzle with olive oil, and serve promptly.

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