Halfway through the stirring, the saffron broth goes in and the rice turns gold, ladle after ladle. Les Terres Blanches’ Saffron, Negin-grade threads from Khorasan, gives this risotto its deep hue and full, rounded flavor.
Serves 4 · 35 min
- Steep a generous pinch of the saffron threads in 1/2 cup (120 ml) hot chicken broth for 10 minutes.
- Soften 1 chopped onion in 2 tbsp butter, then toast 1 1/2 cups (300 g) Arborio rice for 2 minutes.
- Add 1/2 cup (120 ml) dry white wine, then about 5 cups (1.2 l) hot broth one ladle at a time, stirring, for 18 minutes.
- Stir in the saffron broth halfway through so the rice turns golden.
- Off the heat, stir in 2 tbsp butter and 2/3 cup (60 g) grated Parmesan, then let rest 2 minutes before serving.
The star of this recipe: Saffron, by Les Terres Blanches.
