Saffron Risotto

This recipe goes great with the Seared Lamb :)

Saffron Risotto


5 cups chicken broth or stock
3 tablespoons butter
1/3 cup finely chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 teaspoon chopped saffron strands (dissolved in 1/2 cup hot broth from above)
1 tablespoon butter
1/3 cup freshly grated parmesan cheese
Salt and freshly ground pepper to taste
Parmesan Cheese


In a medium saucepan over medium-high heat, bring chicken broth to a
slow, steady simmer. In a large heavy 4-quart pan over medium heat, melt
the butter; add onion and saute for 1 to 2 minutes or until soft (be
careful not to brown the onions). Add the rice. Using a wooden spoon,
stir for 1 minute, making sure all the grains are well coated (toasting
the rice in melted butter keeps it from getting mushy). Add the wine and
stir until completely absorbed. Add the hot chicken broth (1/2 cup at a
time), stirring frequently. Wait until each addition is almost
completely absorbed before adding the next 1/2 cup, reserving about 1/4
cup to add at the end. Stir frequently to prevent sticking.

NOTE: Risotto doesn't need constant attention during its 18 minute cooking
time. You'll just need to check on the pan every few minutes, give the
rice a stir to keep it from sticking, and add more stock.

When the rice has cooked for 15 minutes, add 1/2 the dissolved saffron. Continue to
stir and when there is no more liquid in the pot, add the remaining
saffron. Proceed with adding the broth. After approximately 18 minutes,
when the rice is tender but still firm, add the reserved broth. The rice
is done when it is tender, but firm to the bite. Turn off the heat and
immediately add the remaining 1 tablespoon butter and the parmesan
cheese, stirring vigorously to combine with the rice. Add salt and
pepper to taste.


NOTE: To test the risotto for proper consistency, spoon a little into a
bowl and shake it lightly from side to side. The risotto should spread
out very gently of its own accord. If the rice just stands still, it's too dry, so
add a little more stock. If a puddle of liquid forms around the rice,
you've added too much stock. Spoon some liquid off, or just let the
risotto sit for a few more seconds off the heat to absorb the excess stock.

Transfer risotto to warmed serving plates and serve immediately
with additional freshly grated parmesan cheese on the side. Makes 4 servings.