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Home/Recipes/Saffron Risotto with Parmigiano Reggiano

Saffron Risotto with Parmigiano Reggiano

Serves 4 to 6
Time 35 min
Also known as risotto Milanese, creamy saffron-infused risotto is an Italian classic. Serve as a main course or as a side dish alongside roasted meats and veggies. To create cheese shavings, run a vegetable peeler over the edge of a hunk of Parmigiano Reggiano; they make an elegant garnish for the dish.
Special Diets:
Sugar-Conscious
Ingredients
  • 6 cups low-sodium vegetable broth
  • 1/2 teaspoon saffron threads
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1/2 small yellow onion, finely chopped
  • 1 1/2 cup Carnaroli or Arborio rice
  • 1/3 cup grated Parmigiano Reggiano cheese, plus shavings for garnish
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon fine sea salt
  • 1 piece Parmigiano Reggiano cheese rind (optional)
  • 1/2 cup dry white wine, or another 1/2 cup vegetable broth
  • 1 tablespoon finely chopped fresh flat-leaf parsley (optional)
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Method

Combine broth, saffron and cheese rind (if using) in a medium saucepan.

Place on a back burner and keep at a bare simmer.

Melt butter with oil in a large, heavy skillet over medium-high heat.

Add onion and cook, stirring occasionally, until translucent, about 4 minutes.

Add rice and stir until grains are coated and just become translucent, 1 to 2 minutes.

Add wine and cook, stirring constantly, until liquid has been absorbed.

Begin adding broth 1/2 cup at a time, stirring fairly constantly and adding more broth only when the previous addition has been almost completely absorbed.

Adjust heat as necessary so mixture simmers but does not stick.

Continue adding broth and stirring until rice grains are tender but still have a soft bite at the center, about 18 to 20 minutes.

When rice is ready, stir in a final 1/2 cup broth and grated cheese, then remove from heat.

Add salt and pepper and garnish with parsley (if using), cheese shavings and more pepper, if desired.

Nutritional Info:
Per serving: 310 calories (70 from fat), 7g total fat, 3g saturated fat, 15mg cholesterol, 410mg sodium, 48g carbohydrates (3g dietary fiber, 3g sugar), 7g protein.
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.
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Ingredients
  • 6 cups low-sodium vegetable broth
  • 1/2 teaspoon saffron threads
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1/2 small yellow onion, finely chopped
  • 1 1/2 cup Carnaroli or Arborio rice
  • 1/3 cup grated Parmigiano Reggiano cheese, plus shavings for garnish
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon fine sea salt
  • 1 piece Parmigiano Reggiano cheese rind (optional)
  • 1/2 cup dry white wine, or another 1/2 cup vegetable broth
  • 1 tablespoon finely chopped fresh flat-leaf parsley (optional)
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.