Saffron Risotto

Saffron Risotto

Serves 6

Creamy saffron-infused risotto is an Italian favorite. Serve it alongside roasted or grilled meats and veggies.

  • 8 cups low-sodium chicken broth
  • 1/2 teaspoon saffron threads, (about 20)
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup finely chopped yellow onion
  • 1 1/2 cups Carnaroli Rice
  • 2/3 cup grated Parmigiano Reggiano
  • Drizzle of olive oil
  • Salt and pepper, to taste
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In a medium saucepan, heat broth and saffron to a gentle simmer. In another heavy-bottomed pot, heat butter and olive oil and sauté onion until translucent. Add rice and stir quickly and thoroughly to coat with butter. Add 1/2 cup hot broth and stir with a wooden spoon, including the sides and bottom of the pot. Continue to stir until almost all broth has been absorbed. Add another 1/2 cup broth and repeat process as broth is absorbed, maintaining a constant heat and stirring the sides and bottom completely. Constant stirring is essential; this produces a creamy texture while retaining a soft "bite." Taste after 20 minutes. Rice should be tender, but still firm and intact. Add a final 1/2 cup broth and stir in grated Parmesan. It should be moist but not soupy or runny. Drizzle with olive oil and season with salt and pepper to taste.

Nutritional Info: 
Per Serving:300 calories (80 from fat), 9g total fat, 3g saturated fat, 20mg cholesterol, 500mg sodium, 46g carbohydrate (1g dietary fiber, 3g sugar), 8g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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