Saffron Risotto
This creamy saffron risotto gets its beautiful yellow hue from saffron threads. The risotto is creamy, aromatic, and full of delicate floral flavors. It's perfect as a main dish or a side.
Servings: 6 people
Calories: 426kcal
Ingredients
- ½ teaspoon saffron threads semi-packed
- 8 cups chicken broth plus more as needed
- 4 tablespoons unsalted butter
- 1 shallot, finely minced
- 4 cloves garlic, finely minced
- 2 cups arborio rice do not rinse
- 1 teaspoon fresh thyme leaves
- ¾ cup white wine I use Sauvignon Blanc
- 1 cup freshly grated parmesan cheese plus more for garnish
- Salt and pepper to taste
Instructions
- Combine a large pinch of saffron threads with ¼ cup of chicken broth to let it infuse and to release its yellow color. Set aside.
- In a medium pot, warm the broth over low heat. Using warm broth helps cook the risotto faster and more evenly.
- In a large saucepan or deep skillet, melt the butter and sauté shallots and garlic for 1 minute. Then, add arborio rice and thyme, and toast for a few seconds until fragrant. Deglaze with white wine until almost reduced.
- Add the warm stock into the rice, about 2-3 ladles at a time, stirring constantly with a wooden spoon. Constant stirring releases starch, which is what makes risotto creamy. After the liquid has almost absorbed into the rice, repeat this process about 2 or 3 more times.
- Add the saffron-infused broth, and continue cooking and stirring with more broth as needed. At this point, it should be creamy, but if it needs more time, simply stir with more of the warm stock until cooked to your liking. Tip: As it cooks, the yellow will intensify, but if you’d prefer a more vibrant color, add an extra few pinches of saffron.
- Once the risotto is creamy and ready, stir in the freshly grated parmesan cheese until it’s extra creamy. Season with salt and pepper to taste. Serve immediately.
Notes
- Saffron is available at most grocery stores. Trader Joe's often has affordable options. A little bit goes a long way.
- I'd recommend using arborio rice for this recipe.
- Add the saffron towards the end to keep its delicate flavors.
- For a deeper yellow, add a touch more saffron, but keep in mind the color deepens as it cooks.
- Make ahead: I would not recommend making ahead since it will lose its creaminess, but you can prep the garlic and shallots in advance.
- Freezing: Let cool completely. Freeze for up to 2 months. Thaw in the fridge overnight and reheat over the stovetop with a splash of broth to loosen it up.
- White wine: Omit or use broth to deglaze.
- Shallots: Yellow onions.
- Fresh thyme: Use dried Italian seasoning, about 1/3 of the amount of fresh.
Nutrition
Calories: 426kcal | Carbohydrates: 58g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 1458mg | Potassium: 186mg | Fiber: 2g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 173mg | Iron: 3mg