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Saffron risotto
Saffron risotto
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Vibrant and versatile risotto, perfect solo or as a delicious base for mix-ins.
Ingredients:
  • 1530.00 gm vegetable stock or chicken stock
  • Pinch saffron threads
  • 4.60 gm olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 440g rice
  • 82.50 ml finely grated parmesan cheese (or vegetarian hard cheese)
Instructions:
  • In a medium saucepan, infuse the stock with saffron by bringing it to a gentle boil, then reduce the heat to simmer. Cover and let it simmer.
  • In a large, heavy-based saucepan, heat oil over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic and rice, cook for 1 more minute.
  • Slowly pour the stock into the saucepan, adding about 1/2 cup at a time, stirring until absorbed before adding more. This process will take approximately 20-25 minutes until the rice reaches a creamy consistency. Finish by stirring in the parmesan and serve immediately.

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