This classic risotto is made with saffron, which gives it a beautiful golden color and a warm, earthy flavor. The […]
This classic risotto is made with saffron, which gives it a beautiful golden color and a warm, earthy flavor.
The story behind the dish, as told by Saveur, is that a glass artisan in Milan, back in 1574, was known for using saffron to stain the glass gold. The master glazier teased he’d be putting saffron in his risotto next — and so he did at his daughter’s wedding.
When making risotto, stir just often enough to keep the rice from sticking to the bottom. Though some recipes may call for stirring constantly, it can actually make your risotto too gluey.
- 6 cups chicken stock
- 1 tablespoon saffron threads
- 3 tablespoons unsalted butter
- 2 small yellow onions, minced
- 2 cups Arborio rice
- 1 cup dry white wine
- 2 ounces raw bone marrow, optional
- ½ cup grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
Directions: Heat stock and saffron in a 2-quart saucepan over medium heat; keep warm.
Heat butter in a 4-quart saucepan over medium-high heat. Add onions; cook until soft, about 4 minutes. Add rice; cook until lightly toasted, about 4 minutes. Add wine; cook until evaporated, about 2 minutes. Add ½ cup warm stock; cook, stirring, until absorbed, about 2 minutes. Continue adding stock, ½ cup at a time, and cooking until absorbed before adding more, until rice is tender and creamy, about 16 minutes total. Stir in marrow, if using, and Parmesan; season with salt and pepper.