Saffron Risotto

By lorik

Tip: Don't cook the rice to the ideal al dente texture before removing the pan from the burner. The grains will continue to cook with residual heat as the cheese and butter are stirred in.

Ingredients

• 3½ cups vegetable broth (see recipe)
• 1 teaspoon saffron threads
• 6 tablespoons (¾ stick) salted butter, cut into 1-tablespoon pieces, divided
• 1 cup carnaroli or Arborio rice
• 1 ounce Parmesan cheese, finely grated (½ cup)
• Kosher salt
• 4 teaspoons white balsamic vinegar

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from

Preparation

Step 1

In a small saucepan over medium, bring the broth, covered, to a simmer. Reduce to low to keep warm. In a small bowl or measuring cup, combine ½ cup of the hot broth and the saffron. Set aside.

In a large saucepan over medium-high, melt 2 tablespoons of butter. Add the rice and cook, stirring constantly, until translucent at the edges, 1 to 2 minutes. Add 2½ cups of the remaining hot broth and bring to a boil, then reduce to medium and cook, stirring frequently and briskly, until the grains are almost tender but still quite firm at the core (it will be quite soupy), 8 to 10 minutes; adjust the heat as needed to maintain a vigorous simmer.

Add the saffron broth and cook, stirring frequently and briskly, until the rice is just shy of al dente but still soupy, 3 to 5 minutes. If the rice is thick and dry but the grains are still too firm, add the remaining hot broth in ¼-cup increments and continue to cook, stirring, until the rice is just shy of al dente.

Off heat, stir in the Parmesan, ½ teaspoon salt and the remaining 4 tablespoons butter, 1 piece at a time. Taste and season with salt, then stir in the vinegar. Serve immediately.