← All recipes

🍽️ Creamy Saffron Risotto

501 kcal · 30 min · 4 servings

Ingredients

• 0.5 tsp saffron threads
• 2 shallots
• 60 g Parmesan (1 piece)
• 20 g butter (4 tsp)
• 250 g risotto rice
• 125 ml dry white wine
• 800 ml chicken broth (hot)
• salt
• pepper

Instructions

1. 1. Place the saffron threads in a small bowl.
2. 2. Cover the threads with three tablespoons of lukewarm water.
3. 3. Let the saffron threads steep in the water for a few minutes.
4. 4. Peel the shallots.
5. 5. Dice the shallots into very fine cubes.
6. 6. Grate 50 grams of Parmesan finely.
7. 7. Save the remaining Parmesan for garnishing.
8. 8. Heat two teaspoons of butter in a pot.
9. 9. Sauté the shallots until translucent over medium heat.
10. 10. Add the rice to the pot.
11. 11. Toast the rice briefly over low heat.
12. 12. Deglaze the dish with wine.
13. 13. Let the wine reduce almost completely over low heat while stirring.
14. 14. Add some chicken broth.
15. 15. Add the soaked saffron water.
16. 16. Simmer the risotto while stirring.
17. 17. Wait until the rice has absorbed the broth.
18. 18. Pour in more broth.
19. 19. Continue cooking the risotto while stirring constantly.
20. 20. Wait until the broth is absorbed again.
21. 21. Repeat this process until the rice is cooked.
22. 22. Use all the broth.
23. 23. This takes about 30 minutes.
24. 24. Season the risotto with salt and pepper.
25. 25. Stir in the grated Parmesan.
26. 26. Stir in the remaining butter.
27. 27. Fill deep plates with the risotto.
28. 28. Garnish the dish with Parmesan shavings.

Nutrition per serving

• kcal: 501
• Protein: 22 g · Fett/Fat: 21 g · Carbs: 50 g