Food & Drink

Saffron Risotto

Saffron Risotto

2 cans (15 ounces each) beef broth

1 can (15 ounces) chicken broth

1/2 cup water

1/2 stick (1/4 cup) butter

2 tablespoons extra-virgin olive oil

1 each, finely chopped: onion, celery rib

1 package (16 ounces) carnaroli or arborio rice

1/2 teaspoon saffron threads

1/2 cup grated Parmesan cheese

Makes 8 servings.

Heat beef and chicken broth and water to a boil in a medium saucepan over high heat; lower to a simmer.

Heat 1 tablespoon of butter and all of oil in Dutch oven over medium-high heat until butter melts; add onion and celery. Cook, stirring, until vegetables soften, about 3 minutes.

Stir in rice. Cook, stirring, until rice is coated with oil and butter, about 3 minutes.

Stir in 1/2 cup of hot broth; cook, stirring, until almost absorbed, about 5 minutes. Stir in an additional 1/2 cup of broth; cook, stirring, until almost absorbed, about 5 minutes. Stir in saffron. Repeat, adding broth 1/2 cup at a time, until only 1/2 cup of broth remains.

Stir in Parmesan cheese, remaining 3 tablespoons of butter and remaining 1/2 cup of broth. Cook, stirring, until rice is tender, 5-6 minutes.

Nutritional information per serving: 351 calories, 30 percent of calories from fat, 11 g fat, 5 g saturated fat, 19 mg cholesterol, 52 g carbohydrates, 8 g protein, 601 mg sodium, 1 g fiber.

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