Saffron Risotto recipe

Saffron Risotto ingredients list:

8 cups of chicken broth.
2 tablespoons of butter.
2 tablespoons of olive oil.
2 cups of Arborio rice.
3 pinches saffron threads.
3 tablespoons of grated Parmesan cheese.
Salt and freshly-ground black pepper, to taste.

Instructions for Saffron Risotto:

In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.

In a large sauté pan, melt the butter over medium heat.

Add the olive oil and Arborio rice and cook for 2 minutes, stirring to coat each grain.

Once the rice starts making a crackling sound, add the saffron threads.

Add one cup of the broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, one cup of at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more.

Once the rice is done, remove the risotto from heat.

Add the grated Parmesan, salt and black pepper.

Serve immediately.

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