Recipe Index: Troy Clayton

Add this Page to

Saffron Risotto

Ingredients:

• 1 onion (small, chopped)
• 1 good pinch saffron threads
• 5 oz. unsalted butter (chilled in small cubes)
• 1 qt. Chicken stock
• 1 cup white wine (that you would drink)
• 10 oz arborio rice
• 2 oz. grated Parmigiano-Reggiano
• Salt & Pepper

Procedure:

Bring the stock to a boil in a deep pot and add the saffron. Sauté the onion and rice in a large pan. Add the wine and allow it to cook into the rice stirring constantly. Begin to ladle in the stock slowly allowing each ladle to be absorbed before adding the next. Stir gently as needed. When the rice is 3/4 cooked begin to add the butter slowly, allowing the rice to absorb it.

When the rice is cooked, but still nutty, allow the rice to rest and thicken to a consistency that will just hold on the plate. Add the Parmesan and season to taste. Serve on a warm plate. (Not hot or the rice will fall)