Saffron Parmesan Risotto
February 13, 2019
- Yields: Serves 4-6
1In a saucepan, bring chicken stock to a boil. Reduce to a simmer and add saffron. Cover and keep warm.
2Add two tablespoons of the butter and the olive oil to a large pot. Over medium heat, sauté the shallot until translucent and lightly golden, 2-3 minutes.
3Add the rice and fry for 4-5 minutes.
4Add the wine and stir continuously until wine has absorbed completely into rice.
5Over medium heat, add one cup of hot chicken stock and stir continuously until stock absorbs into rice. Repeat process, adding one cup of stock at a time, until rice is tender and risotto is creamy.
6Remove risotto from heat and stir in remaining butter and Parmesan cheese. Season to taste and serve immediately.