Go Back
Print

Saffron Risotto

Try adding saffron to this risotto for a savory floral taste for your family table. I added Greek Kasseri cheese, but traditionally Parmesan is used.
Course Main Dish or Side
Cuisine California Greek
Keyword arborio, dinner, risotto, saffron
Servings 8
Author Mary Papoulias-Platis

Ingredients

  • 2 1/2 cups stock, vegetable or chicken
  • 1/4 teaspoon saffron threads
  • 2 teaspoons olive oil
  • 1/2 cup diced onion
  • 1 1/4 cup Arborio rice
  • 1 cup white wine
  • 1 tablespoon up to 1/4 cup grated Greek Kasseri or Parmesan Cheese

Instructions

  1. Bring the stock to a simmer in a medium saucepan. Add the saffron and steep until the stock takes on a deep color.
  2. Strain the stock and keep warm.
  3. Heat the oil in a medium stockpot. Saute the onion until soft.
  4. Add the rice to the onion and saute until the rice is coated with the oil.

  5. Stirring over medium heat, add the stock in three batches, making sure the liquid has absorbed after each addition.

  6. Add the wine with the final addition of stock.
  7. When the rice is ready, the rice should be creamy and firm to the bite.
  8. Remove the rice from the heat and stir in the Kasseri or Parmesan cheese.
  9. Serve immediately.