Golden Saffron Risotto
In Dubai we have the most beautiful saffron.. And I love the simplicity of saffron risotto.. Enjoy this velvety dish with a crisp glass of white wine.. The taste, the scent and the golden color is simply beautiful!
Serves 3-4 persons
- 1 chopped onion
- 1 1/2 cups Arborio, Carnaroli or Vialone Nano (risotto) rice
- 5-6 cups of chicken stock
- 1 cup of white wine
- 1 tsp of saffron
- 3/4 cup Parmesan cheese
- one large knob of butter
- salt and cracked pepper to taste
- a little chopped basil or parsley for garnish (optional)
In a large pan heat a generous amount of olive oil and cook the onions until they are translucent.. Add the rice and cook for a few minutes, then deglaze with the white wine and once absorbed add a little stock.. Add half the saffron, salt and pepper to taste, and cook on med-high heat until the stock is absorbed.. Add some more stock and repeat the process until the risotto is almost ready but still has a proper bite to it, then add the remaining saffron.. Continue cooking until al dente, remove from the heat, add the Parmesan and finish with the a large knob of butter.. Sprinkle with chopped parsley or basil and voila!