Risotto Al Zafferano

Elevate your dinner menu with the exquisite and vibrant **Risotto Al Zafferano**, a classic Italian dish that showcases the luxurious flavor of saffron. This creamy risotto recipe starts with perfectly toasted Arborio rice, slowly simmered in warm chicken or vegetable stock to achieve its signature velvety texture. Infused with delicate saffron threads, the dish boasts a stunning golden hue and an aromatic depth that takes your taste buds straight to Italy. A splash of dry white wine adds a hint of acidity, while Parmesan cheese and butter lend richness to every bite. Ideal for a cozy family dinner or as the star of an elegant dinner party, this saffron risotto is easy to prepare yet undeniably indulgent. Serve it fresh with an extra sprinkle of Parmesan for an irresistible finish. Perfectly balanced and bursting with creamy, savory goodness, this recipe is proof that simplicity and quality ingredients yield extraordinary results.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 g Arborio rice
• 2 tbsp Olive oil
• 30 g Unsalted butter
• 1 small White onion (finely chopped)
• 120 ml Dry white wine
• 1 L Chicken or vegetable stock
• 0.5 tsp Saffron threads
• 50 g Parmesan cheese (grated)
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

In a small bowl, soak the saffron threads in 2 tablespoons of warm stock and set aside to bloom for at least 10 minutes.

Step 2

Heat the stock in a saucepan over low heat to keep it warm throughout the cooking process.

Step 3

In a large, heavy-bottomed skillet or saucepan, heat the olive oil and half of the butter (15g) over medium heat.

Step 4

Add the finely chopped onion to the pan and sauté until soft and translucent, about 5 minutes.

Step 5

Stir in the Arborio rice and toast it in the pan for 2-3 minutes, ensuring every grain is coated in the oil and butter.

Step 6

Pour in the white wine and stir continuously until the wine is absorbed by the rice.

Step 7

Reduce the heat to medium-low. Begin adding the warm stock, one ladle at a time, to the rice. Stir frequently and allow each ladle of stock to be fully absorbed before adding the next.

Step 8

After about 10 minutes, stir in the saffron-infused stock, ensuring the threads are evenly distributed throughout the risotto.

Step 9

Continue adding stock and stirring until the rice is al dente, creamy, and cooked through, about 18-20 minutes in total (timing may vary, so taste as you go).

Step 10

Remove the pan from heat and stir in the remaining butter (15g) and the grated Parmesan cheese. Mix until the risotto is creamy and glossy.

Step 11

Season with salt and black pepper to taste, then cover the pan and let the risotto rest for 2 minutes before serving.

Step 12

Serve the Risotto Al Zafferano hot, garnished with additional Parmesan cheese, if desired.

Nutrition Facts

Serving size	1611.7 grams (1611.7g)

Amount per serving	% Daily Value*
Calories	1267

Total Fat 70.90g	91%
Saturated Fat 29.10g	146%
Polyunsaturated Fat 2.70g
Cholesterol 106mg	35%
Sodium 6722mg	292%
Total Carbohydrate 102.90g	37%
Dietary Fiber 3.10g	11%
Total Sugars 6.70g
Protein 33.80g	68%

Vitamin D 0IU	0%
Calcium 664mg	51%
Iron 2mg	13%
Potassium 596mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 11.4%

Carbs: 34.7%