Rating: 3.38 stars
16 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0
  • 16 Ratings

Bittersweet saffron gives this simple risotto its enticing fragrance. Serve with Osso Buco for a traditional Italian meal.

The Martha Stewart Show, October 2010, Mad Hungry, April 2011, The Martha Stewart Show, Episode 6015

Gallery

Read the full recipe after the video.

Recipe Summary test

Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Add saffron to hot stock, stirring to infuse; set aside.

    Advertisement
  • Heat olive oil in a medium saucepan over medium-low heat. Add onion and cook until soft and translucent, 8 to 10 minutes. Add rice and cook, stirring, until toasted and opaque, 3 to 4 minutes.

  • Add wine and cook, stirring, until almost evaporated. Add 1 cup stock to saucepan and cook, stirring, until almost all the liquid is absorbed. Continue cooking, adding 1 cup of stock at a time and stirring until each addition has been absorbed before adding more. Continue process until rice is tender and creamy but still slightly al dente, about 17 minutes; you may not need to use all the stock.

  • Stir in butter and cheese until well combined. Serve immediately with grated cheese.

Advertisement

Reviews

16 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0