Golden Saffron Risotto
Authentic Italian recipe (minus the bone marrow*) from Milan. Easy to make. Delicate and fragrant. Vibrant color.
Ingredients
Directions
- 1
Add the saffron to a small jar with some hot water or stock, mix, and set aside.
- 2
Add a dab of butter to a pan, let it melt, and add the onion. Cook until translucent.
- 3
Add a splash of wine (~1/2 cup) and let the alcohol evaporate.
- 4
Add the rice to the pan and toast it for 1 minute.
- 5
Pour in the stock one spoonful at a time, allowing the rice to absorb the liquid before adding more.
- 6
Once you run out of stock and the rice starts to dry out, add hot water until the rice is fully cooked.
- 7
Add the saffron liquid. Add it straight to the pan and mix until it is well incorporated with the rice. Add more butter if you wish and serve.
- 8
Serve with pepper and grated Parmesan cheese.
Notes
The original recipe calls for bone marrow to top off this dish, but I feel this dish is delicious just like this, and bone marrow is also not the easiest thing to find at the supermarket!
