Saffron risotto {Recipe}

While organizing my recipes page the other day I realized that although I absolutely love risotto I have never posted a recipe here.

Shocking. I know.

I´ve been wanting to make saffron risotto for a while now. There's something about yellow risotto that just makes me smile. I make a superb lemon-basil risotto but it´s so white, this one was the perfect yellow.

I'll start by saying my risotto is light risotto - well, at least as light as they get. I started making risotto by following recipes to the dot, then I started taking out some of the butter and oil and realized that halving the amount (and in this case, omitting fat altogether) made no difference in the taste. So there you have it - light risotto. Diet friendly risotto. Neither is completely true because arborio rice is the most diet-unfriendly ingredient in this dish, but since you're making risotto you commit to the rice. And don't get me started on risotto made from normal rice with added cream and sauces - that's rice with added cream and/sauces, albeit delicious, but not risotto. Arborio rice is not your only choice, but it is the most common rice that will render the creamy consistency.

I want to try risotto made with black arborio rice, but that's another story...

Back to this risotto... this is as simple as it gets. It can be complicated to your heart's desire, but I have found that I prefer the simpler foods with amazing impact. This risotto fulfills that in every bite.

If you like onions and garlic, start out by sauteing them in a tablespoon of olive oil or butter and then put the rice in and cook it for 1 min, after that just follow the recipe. I never have white wine available (no idea why), but if you have some it is remarkable - just add it (1/2 cup) before the first ladle of broth and let it dry before adding broth. This recipe can be easily doubled or halved.

Enjoy!

Saffron risotto
Ingredients:
1 cup arborio rice
4 1/2 cups vegetable broth
1/2 teaspoon saffron
1 cup parmesan cheese

Directions:
1. In a small saucepan, bring vegetable broth to a boil and remove from heat
2. In a large saucepan over medium heat, cook rice for 1 min stirring well (it will become beautifully shiny)*
3. Add 2 ladles of broth to the rice and stir well.
4. Before it fully dries out, add another ladle of broth and stir continually. Repeat this process until you finish the broth. The risotto is cooked to perfection when the rice is tender and the water has not yet dried completely, but it´s no longer soupy.
5. Remove from heat, add saffron and cheese, stir until incorporated and serve immediately.

*I omit fat from this step, if you feel you will be too sad without it just add a tablespoon of olive oil or butter. If you are using onions and garlic they should be browned before adding the rice.


WW Points +
Batch = 34 points
Serving = 8.5 points
Serving size = 1/4 recipe