Saffron is a key ingredient in this classic from Italy. Though beef stock is traditionally used, we preferred the risotto's colour using chicken stock. This makes six side dishes, or four if you want leftovers to turn into Risotto Balls.
- Portion size 6 servings
- Credits : Canadian Living Magazine: April 2007
- 1/2 cup dry white wine
- 1/2 teaspoon saffron threads , crumbled
- 3 cups sodium-reduced chicken stock
- 1/4 cup butter
- 1 onion , chopped
- 1/4 teaspoon each salt and pepper
- 2 cups arborio rice
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
MethodStir wine with saffron; let stand for at least 10 or up to 20 minutes.
In saucepan, bring stock with 3 cups (750 mL) water to simmer; keep warm.
In large skillet, melt 2 tbsp (25 mL) of the butter over medium heat; fry onion, salt and pepper, stirring occasionally, until translucent, about 5 minutes. Stir in rice until coated.
Stir in saffron mixture; cook, stirring, until no liquid remains. Reduce heat to medium-low. Stir in warm stock, 1/2 cup (125 mL) at a time and adding more stock when completely absorbed, until rice is creamy and tender, about 20 minutes.
Stir in remaining butter, half of the cheese and the parsley. Sprinkle with remaining cheese.
Nutritional facts Per serving: about
- Sodium 584 mg
- Protein 9 g
- Calories 364.0
- Total fat 11 g
- Cholesterol 28 mg
- Saturated fat 6 g
- Total carbohydrate 56 g
- Iron 5.0
- Folate 4.0
- Calcium 10.0
- Vitamin A 9.0
- Vitamin C 3.0