Perfecto Risotto

Have you ever used saffron threads before? In this dish you have to put 1/8 teaspoon of saffron threads into the wine prior to cooking so they can bloom.

This perfecto risotto is another recipe I made in cooking class and another ingredient I’ve never made or eaten. I was so glad to have partners in my  class because my arm got tired from all the stirring. 20+ minutes of stirring!

Ingredients:

6 cups low-sodium chicken broth
1/8 teaspoon saffron threads
2 tablespoons olive oil
2 shallots, finely chopped
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
3 tablespoons unsalted butter
1 cup grated parmigiano-reggiano cheese + more for garnish
Sea salt and freshly ground pepper

Directions:

1. Put your saffron in your wine
2. In a saucepan on med/low heat pour in the chicken broth
3. In a skillet add oil, when hot add the shallots and cook them until they are soft and translucent, about 2 minutes.
4. Add in the rice and coat it with the oil stirring constantly until the edges of the rice become translucent, about 2 minutes.
5. Add the wine and cook until the wine has evaporated, about 3 more minutes....keep stirring
6. Using a laddle, add about 1 cup of the hot broth to the rice, stir and add additional broth 1 cup at a time only when the previous broth has been absorbed....don’t forget to stir continuously. This takes about 20 minutes when it’s creamy and the rice should be plump and tender.
7. Remove from heat and stir in the butter and cheese. Salt and pepper, to taste.
8. Serve hot and add additional cheese on top. Yum Yum!