Recipe: Saffron Risotto

SAFFRON RISOTTO

2 tablespoons butter or olive oil
2 shallots, peeled and chopped
1/4 teaspoon saffron threads
1 1/2 cups Arborio rice
1/2 cup dry white wine
6 to 7 cups vegetable stock
3/4 cup freshly grated Parmesan cheese (plus a little extra to garnish)
Salt and pepper to taste

Heat the butter or oil in a large heavy-based skillet or saucepan. Add the shallots and saffron, saute a few minutes.

Add the rice. Stirring continuously, heat the rice about 5 minutes.

Add the wine; simmer until the wine is absorbed.

Begin to add the stock; about 1 cup at a time. (I usually have the vegetable stock heated in a pot on the stove so it's easy to ladle into the rice.) Cook, stirring constantly, until each cup of stock is absorbed before adding the next. Taste after 15 to 20 minutes. The rice should be soft but not mushy. If the rice has absorbed all the stock you have on hand but still isn't cooked, add hot water. When finished, the rice should have a creamy consistency -- leave the rice a little moister than you would serve it because it will continue to absorb liquid as it cools.

Remove from heat and stir in the Parmesan cheese. Add the salt and pepper to taste and garnish with shavings of Parmesan cheese. Serve immediately.

Makes 4 servings
Source: Three Bowl Cookbook by David Scott and Tom Pappas

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