Saffron RisottoSaffron RisottoSaffron Risotto
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 cups Arborio rice
- 1/4 teaspoon saffron threads
- 5-6 cups vegetable broth
- 3 tablespoons butter
- 1/2 cup grated Parmesan cheese
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Steps
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the Arborio rice and saffron threads to the pan and stir to combine. Pour in 4 cups of vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
- Stir in 1 cup of vegetable broth at a time until all of the broth is absorbed. Continue cooking for an additional 10 minutes or until the rice is cooked through.
- Remove from heat and stir in butter and Parmesan cheese. Taste and adjust seasoning if needed.
- Serve warm.
Tags
Risotto
Italian cuisine
Rice dish
Main course
Vegetarian
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