Method to my Meals – Method to my Meals

Golden Risotto

Risotto with a wonderful combination of flavors! The golden color of the saffron, the fresh sweetness of the peas and saltiness of the prosciutto is delicious. The key to this dish is the constant stirring. I recommend prepping all of your ingredients so that everything is ready to go. Be aware that you will need to be at the stovetop the entire time, stirring and stirring. That’s what keeps the risotto from sticking and allows the liquid to absorb. Google image saffron threads if you are unsure.

Saffron Risotto Recipe

Saffron Risotto   Save Print Serves: 4 servings Ingredients

  • 8 cups low-sodium chicken broth
  • 1 tablespoon extra virgin olive oil
  • ½ cup shallots, diced
  • 2 cups (14oz) Arborio rice
  • 1 cup dry white wine
  • ½ teaspoon saffron threads, or ¼ teaspoon saffron powder
  • 2oz prosciutto, chopped
  • 1 cup frozen peas, thawed to room temperature
  • 2 tablespoons unsalted butter
  • 1 cup Parmesan cheese, plus more for garnish
  • Sea salt and freshly ground pepper

Instructions

  1. Pour the chicken broth into a large saucepan and bring to a boil over high heat. Reduce the heat to low and cover.
  2. For the risotto, in a large saucepan or Dutch oven over medium-high heat, add oil. When the oil is hot and shimmering, add the shallots, rice and a pinch of salt. Sauté, stirring constantly until the shallots are soft, about 2-3 minutes. Add the wine and saffron, and cook until the pan is almost dry, about 3 minutes.
  3. Using a ladle or measuring cup with a handle, add about a cup of hot broth to the rice, stirring constantly with a wooden spoon. Reduce the heat to medium and cook until the broth is almost fully absorbed. Add broth in at about ½ cup at a time, stirring constantly, and then adding more as the previous liquid is absorbed, until the ride starts to pull away from the pan, which is about 15-18 minutes. Adjust the heat so that the rice is simmering rapidly. Add in the prosciutto and peas in the last minutes of cooking. If the rice gets dry, add in more broth.
  4. The risotto is done when it’s creamy, and the grains are plump and tender with a slight resistance to the bite. Remove from the heat, stir in the butter and Parmesan cheese. Taste, and adjust the seasoning with salt and pepper.
  5. Serve hot and garnish with extra Parmesan.
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Jayashee

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