in Italy

Saffron risotto

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Ingredients for 4 servings:

  • 50 g shallot(s)
  • 30 g celery
  • 50 g butter
  • 400 g rice (vialone)
  • 150 ml white wine
  • 1 liter vegetable broth, hot
  • ½ can saffron
  • 1 tbsp parsley, chopped
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the shallots, trim the celery, and dice both very finely. Melt 50g of butter in a medium saucepan and sauté the shallots and celery. Add the rice and cook, stirring, until translucent. Deglaze with white wine and reduce slightly. Gradually add the stock, season with salt, pepper, and saffron powder, and cook the rice for 15-18 minutes, stirring constantly. Sprinkle with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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