Description
This creamy risotto recipe is a comforting Italian classic that combines arborio rice, rich butter, Parmesan cheese, and a hint of saffron for a vibrant color and subtle flavor. Perfectly tender and luscious, it’s an elegant dish that can be prepared easily on the stovetop, making it ideal for weeknight dinners or special occasions.
Ingredients
Units
Scale
Broth and Saffron
- 5 cups chicken stock (plus more if needed)
- 1 pinch saffron threads (optional)
Butter and Aromatics
- 4 tablespoons butter, softened, divided
- 1 cup finely chopped white onion (about 1 medium)
- 2 cloves garlic, finely chopped
Rice and Liquids
- 1 1/2 cups dry risotto rice (Arborio or short-grain)
- 1/2 cup dry white wine (or water)
Seasonings and Cheese
- 1 teaspoon salt (more or less to taste)
- Freshly cracked black pepper, to taste
- 2/3 cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Warm broth: Heat chicken stock in a saucepan over high heat. Reduce heat to low and keep warm to use throughout the cooking process.
- Infuse saffron (optional): In a small bowl, combine 1 ladle of warm stock with saffron threads. Let sit for 5-10 minutes to release the color and flavor.
- Sauté onion and garlic: Melt 2 tablespoons of butter in a large saucepan over medium heat. Add chopped onion and sauté for about 2 minutes until translucent. Add the garlic and cook for another minute until fragrant.
- Toast rice: Stir in the rice and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted and translucent at the edges.
- Deglaze and simmer: Pour in the white wine and cook, stirring, until mostly absorbed. Reduce heat to low.
- Add broth gradually: Add a ladleful of warm broth along with the saffron-infused stock, salt, and pepper. Stir constantly until the liquid is absorbed. Continue adding warm broth in small increments, stirring constantly, until the rice is tender and creamy, about 20-25 minutes.
- Finish the risotto: Remove from heat. Stir in the remaining butter and Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Spoon the risotto into bowls and garnish with additional Parmesan cheese if desired, serving immediately while hot.
Notes
- Saffron adds a subtle flavor and vibrant color to the dish.
- Do not rinse the rice before cooking to keep the starch that creates creaminess.
- Use warm broth throughout to maintain consistent cooking temperature.
- Stir constantly to prevent the rice from sticking and to achieve a creamy texture.
- For extra flavor, add sautéed mushrooms, peas, or cooked shrimp as optional toppings.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg
