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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Saffron Risotto

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

4-1/2 cups gf Chicken Stock
2 Tablespoons unsalted butter, divided
1 large shallot, finely chopped
A good pinch of saffron threads
1-1/2 cups Arborio rice
3/4 cups dry white wine
1/4 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper

Directions

In a large saucepan, heat the chicken stock to a boil. Reduce heat, cover and keep warm over low heat.

In a heavy 3 quart saucepan, melt 2 tablespoons butter over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Crumble the saffron threads and add to the shallots; cook for 1 minute, stirring. Add the rice and cook, stirring constantly, for 1 minute or until all the kernels are coated with the butter. Add the wine and cook over medium high heat, stirring, until evaporated. Add about 1 cup of stock to the rice and bring to a boil, stirring. Reduce the heat to medium and continue to cook, stirring constantly, until the liquid is absorbed. Continue adding the stock, 1 cup at a time, and stirring until it is absorbed before adding more. The risotto is done when the rice is al dente (just tender), about 25 minutes total.

Remove the pan from the heat and stir in the cheese. Stir in the remaining 2 tablespoons unsalted butter until melted. Adjust seasonings to taste with salt and freshly ground black pepper. Cover and let sit 5 minutes before serving.

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