Photo: Lily Banse
Saffron Risotto
11 ingredients
Serves 4.
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For perfect risotto, keep these tips in mind: add the hot stock a ladleful at a time, stirring frequently after each addition, and wait until the stock is almost fully absorbed before adding more. Serve this risotto alongside our Sicilian Steak (see related recipe at left).
Estimated Nutrition (whole recipe, rough)
792
Calories
44g
Protein
39g
Fat
60g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 to 5 cups chicken or vegetable stock
- 1/8 tsp. crumbled saffron
- 1/4 cup extra-virgin olive oil
- 1 small yellow onion, cut into small dice
- 1 garlic clove, minced
- 2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- 4 Tbs. (1/2 stick) unsalted butter, cut into cubes
- 1 cup grated Parmigiano-Reggiano cheese, plus more for serving
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. chopped fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes