Cooking, Side Dishes

Saffron Risotto



2 qts. organic chicken broth
1/2 tsp. saffron threads
3 tbsp. butter
1 cup finely chopped onion
1 tbsp. chopped fresh thyme leaves
2 cups Arborio rice
1/2 cup dry white wine
1tsp. kosher salt
1/2 cup parmesan cheese
2 tbsp. creme fraiche
2 tbsp. chopped chives



Bring chicken broth to a boil covered. Add saffron and simmer covered.

Melt butter over medium heat in an 8-qt. pot. Add onion. Cook until translucent and turning golden, 10 minutes. Stir in thyme. Add rice and cook, stirring constantly, until edges of grains look translucent.

Add wine and salt to rice and cook, stirring, until wine is completely absorbed. Add 1 cup hot broth and simmer, stirring, until absorbed. Reduce heat to medium-low if mixture starts to boil. Keep adding broth, stirring until each addition is absorbed before adding the next, until rice is tender and still slightly soupy, 15 to 30 minutes.

Remove rice from heat and stir in cheese, creme fraiche, and the chives.

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