Saffron Risotto With Toasted Garlic Oil

By á-170456

Ingredients

• 3 tablespoons Olivier Toasted Garlic Oil plus
• 1 teaspoon Olivier Toasted Garlic Oil
• 1 cup Arborio rice
• 3 1/2 cups chicken stock warmed with
• 1/2 teaspoon saffron threads crushed
• 1 cup grated Parmigiano-Reggiano cheese
• 4 tablespoons unsalted butter - (1/2 stick) room temperature
• Salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh chives

Details

Servings 4

Preparation

Step 1

In a sauté pan or risotto pan over medium heat, warm 2 tablespoons of the oil. Add the rice and sauté, stirring constantly, until translucent, 3 to 4 minutes. Add 1/2 cup of the stock and cook, stirring constantly, until it has been absorbed. Continue adding the stock 1/2 cup at a time and stirring constantly until the rice is tender but firm to the bite, 20 to 25 minutes.

Stir in 2/3 cup of the cheese, the butter, salt, pepper, parsley and chives. Divide the risotto among 4 warmed bowls. Drizzle 1 teaspoon of the remaining oil over each serving and garnish with the remaining 1/3 cup cheese, dividing evenly. Serve immediately.

This recipe yields 4 servings.