Creamy Saffron Risotto

  • Difficulty: Medium
  • 30 minutes
  • 3 servings

The spice we think of when we hear the word “saffron” is only a small part of the plant itself. It is extremely expensive because, in order to make 1 pound of saffron, you use about 75000 saffron flowers! Chefs love it, that’s why it is often used when cooking risotto. Use only a small pinch and enjoy its distinct flavor in this creamy risotto!

Ingredients Needed for Creamy Saffron Risotto

1 tablespoon vegetable oil
1 teaspoon butter
1 onion, chopped
1 cup risotto rice
½ cup white wine
2 cups of vegetable stock
2 tablespoons of heavy cream
pepper
¼ teaspoon saffron
¼ cup parmesan, shredded

How to Cook Creamy Saffron Risotto

  1. Heat the vegetable oil and butter in a skillet over medium heat.
  2. Add the onion and cook until translucent.
  3. Add the risotto rice and white wine.
  4. Gradually add the stock and cook, stirring frequently for 20-25 minutes.
  5. Add the heavy cream and season with pepper.
  6. Stir, add the saffron and shredded parmesan. Keep the dish on heat for 2 more minutes, while stirring. Serve the risotto immediately.

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