Risotto with Saffron
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 292292 cal |
| pro | 9 g9g pro |
| total fat | 11 g11g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 38 g38g carb |
| fibre | 1 g1g fibre |
| chol | 16 mg16mg chol |
| sodium | 542 mg542mg sodium |
| potassium | 302 mg302mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 66 iron |
| vit A | 44 vit A |
| folate | 44 folate |
- Preparation time: 5 minutes
- Cook time : 30 minutes
- Total time : PT35M
Ingredients
- 4-1/2 cups Meat Stock recipe 4-1/2 cups Meat Stock recipe
- 1/2 tsp saffron threads 1/2 tsp saffron threads
- 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
- 1/2 cup finely chopped onion 1/2 cup finely chopped onion
- 1-1/3 cups short grain rice , (such as arborio, Vialone Nano or carnaroli)1-1/3 cups short grain rice, (such as arborio, Vialone Nano or carnaroli)
- 1/2 cup white wine , (optional)1/2 cup white wine, (optional)
- 1/3 cup grated Parmesan cheese 1/3 cup grated Parmesan cheese
- 2 tbsp butter 2 tbsp butter
- 1 tsp salt 1 tsp salt
Preparation
In saucepan, bring stock to boil. Remove 1 cup (250 mL) to liquid measure; stir in saffron. Set aside. Reduce heat under remaining stock to low and keep warm.
In large deep skillet, heat oil over medium-high heat; sauté onion until softened and translucent, about 2 minutes. Add rice, stirring to coat and toast grains, about 2 minutes. Stir in wine (if using) until absorbed.
Add 1/2 cup (125 mL) of the saffron stock mixture, stirring to prevent rice from sticking to pan and scraping up bottom and side, until liquid is absorbed, about 3 minutes. Repeat with remaining saffron stock.
Add remaining stock, 1/2 cup (125 mL) at a time and stirring after each addition until most of the liquid is absorbed before adding more, about 20 minutes total. Taste before adding last 1/2 cup (125 mL); rice should be loose, creamy but not mushy, and still slightly firm in centre of grain.
Remove from heat. Stir in Parmesan cheese, butter and salt.
In large deep skillet, heat oil over medium-high heat; sauté onion until softened and translucent, about 2 minutes. Add rice, stirring to coat and toast grains, about 2 minutes. Stir in wine (if using) until absorbed.
Add 1/2 cup (125 mL) of the saffron stock mixture, stirring to prevent rice from sticking to pan and scraping up bottom and side, until liquid is absorbed, about 3 minutes. Repeat with remaining saffron stock.
Add remaining stock, 1/2 cup (125 mL) at a time and stirring after each addition until most of the liquid is absorbed before adding more, about 20 minutes total. Taste before adding last 1/2 cup (125 mL); rice should be loose, creamy but not mushy, and still slightly firm in centre of grain.
Remove from heat. Stir in Parmesan cheese, butter and salt.
Source : Canadian Living Magazine: April 2010
- Keywords : Dinner; Rice; Onions; White wine; Parmesan; Skillet; 300 calories;
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