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Saffron Parmesan Risotto : Pantone 101C

By / 30 Apr 2012 @ 1:11 pm

Preparation
Bring stock to a low simmer in a medium pot.
Heat oil in a medium saucepan over medium heat for 1 minute.
Cook onion until translucent, about 3 minutes.
Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes.
Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine.
Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock.
Continue adding stock, allowing rice to absorb it before adding the next ladleful.
Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat.
Stir in grated cheese. Cover and let sit 2 minutes.
Divide among 4 bowls. Garnish each with cheese shavings, if desired.

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WHAT DO YOU GUYS THINK?

Saffron Parmesan Risotto
Preparation Time: 30 min
Cook Time: 10 min

1 cup of rice arborio
1/2 large onion finely chopped
1/2 cup of white wine
3 cups of chicken broth
1 large pinch of saffron
1 tsp of butter
1/4 cup of grated parmesan

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Bulgarian born, Los Angeles raised – Ani is the Mini Boss of TrendLand. Having worked as fashion designer, stylist, art director and producer, she fuses all her budding experience into TrendLand’s creative platform and tries to stay on top of Frenchies grammar as much as possible. Contact the author

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