This deliciously rich and flavorful Saffron Risotto dish combines the best part of this beloved Italian dish with fragrant saffron for a unique main course or side dish option that is sure to wow friends and family alike. Classic risotto hails from northern Italy and is known for its creamy consistency, which occurs when rice is cooked with broth for a period of time. While this recipe uses chicken stock for the broth, you can substitute it for any type of meat, fish, or vegetable stock - just make sure it is of high quality! When available, always choose a liquid stock over cube or jelly alternatives to ensure your end result does not skimp on the flavor.
This recipe's AAPI creator, and founder of Heray Spice himself, Mohammad Salahy says, "This Saffron Risotto is one of the simplest risottos you can make but feels extra special and is incredibly comforting. Ready in just 30 minutes, this risotto can be served as a hearty main or comforting side dish with stewed meats or fish, plus leftovers will never go to waste!" Speaking of leftovers, leftover saffron risotto is perfect for making into Arancini (or rice balls). Simply roll the cold rice into balls, dust with flour, dip into a beaten egg mixture, coat with breadcrumbs, then fry in hot oil until golden brown and piping hot all the way through. Arancini's are so easy to make you can even experiment with different fillings such as your favorite meat and cheese pairings as well as fresh or dried herbs and spices. The flavor combinations are endless!
When cooking your saffron risotto, don't add the saffron too early, as it'll start to lose its flavor. Also, you can always adjust the saffron quantity in this recipe, depending on your liking, but remember not to add too much, as the taste can be overpowering to most palettes!
Celebrate AAPI month with the help of this delicious Saffron Risotto recipe featuring quality saffron from Heray Spice! This rich and creamy recipe can be served as either a main course of hearty side dish.
Keep the chicken stock warmed in a saucepan and have a ladle ready.
Add olive oil to a large pan/skillet on a low-medium heat then add the chopped shallots. Sauté the shallots until translucent but not browned.
Add the rice and stir to coat the grains in the oils then add the wine. Simmer for 2 minutes then add 1 ladleful of chicken stock.
Let the rice absorb the chicken stock whilst constantly stirring when it’s almost absorbed all of it add another ladle of stock, continue with the same process.
When you only have only 2 ladlefuls of stock left add the saffron then continue until all the stock is gone. As you stir the saffron will get deeper in color. Season with a generous pinch of salt and add the parmesan. Taste for seasoning then serve!