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Creamy Saffron Risotto Recipe
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Onion||1 Large, chopped|
|Chopped garlic||1 1⁄2 Teaspoon|
|Saffron||1 1⁄2 Teaspoon|
|Italian arborio rice||3 Cup (48 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chicken stock||7 1⁄2 Cup (120 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 3828 Calories from Fat 1238
% Daily Value*
Total Fat 140 g216%
Saturated Fat 80 g400%
Trans Fat 0 g
Cholesterol 378.2 mg
Sodium 4047.7 mg168.7%
Total Carbohydrates 530 g176.5%
Dietary Fiber 5.8 g23%
Sugars 78.1 g
Protein 87 g174.3%
Vitamin A 66.5% Vitamin C 58.5%
Calcium 122.3% Iron 36.6%
*Based on a 2000 Calorie diet
Stir in the saffron.
Add the rice, mixing it in well.
Add the wine and cook until it evaporates.
Stir in the stock, 1/2 cup at a time, adding each 1/2 cup as the previous is absorbed.
Cook the rice uncovered over medium heat until all of the liquid is absorbed, about 20 to 30 minutes.
Remove the pan from the heat.
Stir in the butter and Parmesan, and fluff the rice.