Italian · Dinner
Saffron Rice
Creamy arborio rice simmered in saffron-infused vegetable stock with onion and white wine, finished with butter and Parmesan cheese in the Milanese risotto style. Saffron threads bloom in warm stock for golden color and floral aroma, while constant stirring develops the signature creamy texture and slight bite.
$4
10 minsPrep
30 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
447Calories
41.3gProtein
16.2gFat
56.4gCarbs
3.6gSugar
1.6gFiber
1138mgSodium
42mgChol
8.4gSat Fat
210mgPotassium
717mgCalcium
1.8mgIron
0.5mcgVitamin B12
2.1mgVitamin C
vegetarian
low-cholesterol
protein-rich
low-calorie
herb-salt
all-time-classics
low-chol
vegetarian
Instructions
1
Prep
Warm vegetable stock in a small saucepan and steep saffron threads in a ladleful for 5 minutes until threads are golden and infuse the liquid.
2
Heat
Over medium-low heat, melt half the butter and cook onion for 4 minutes until soft and translucent, then stir arborio rice for 2 minutes until glossy at edges.
3
Heat
Pour dry white wine into the pan and stir over medium heat for 1 minute until liquid fully evaporates, then add warm saffron-infused stock one ladleful at a time.
4
Heat
Continue stirring the rice over medium-low heat for 18 minutes, adding stock gradually, until grains are creamy with a slight bite and color turns evenly golden.
5
Plate
Off heat, stir in remaining butter and Parmesan cheese until creamy consistency forms, then spoon risotto onto a warm plate and spread slightly with spoon back.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 130g130g arborio rice, uncooked
- 600ml600ml vegetable stock
- 11 small onion
- 4 tbsp4 tbsp dry white wine
- 2 tbsp2 tbsp butter, divided
- 3030 saffron threads
- 420g420g Parmesan cheese
- salt, to taste
