Golden Saffron Risotto with Creamy Cheese Indulgence

Ingredients

- 1 1/2 cups Carnaroli rice
- 1/4 teaspoon saffron threads
- 4 cups vegetable broth, warmed
- 1 cup heavy cream
- 1 cup grated cheese (e.g., Parmesan or Pecorino)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- Salt, to taste
- Black pepper, to taste

Instructions

1. Infuse the Saffron
In a small bowl, gently crush the saffron threads, then pour over 1/4 cup of warm vegetable broth. Allow it to steep for about 10 minutes.

2. Sauté the Onion
In a large pan over medium heat, add the olive oil. Once warm, add the finely chopped onion and sauté for about 5 minutes until translucent and fragrant.

3. Toast the Rice
Add the Carnaroli rice to the pan and stir continuously for about 2 minutes. The rice should be well-coated in the olive oil and slightly toasted.

4. Gradual Addition of Broth
Pour the saffron-infused broth into the pan, stirring continuously. Once absorbed, add the warm vegetable broth, one ladle at a time. Stir frequently until each addition is absorbed before adding the next. This process should take approximately 18 minutes, resulting in creamy rice.

5. Incorporate Cream and Cheese
Reduce the heat to low. Stir in the heavy cream and grated cheese until both are melted and well-integrated, about 2-3 minutes. Season with salt and black pepper to taste.

6. Final Adjustments and Serving
If the risotto is too thick, add a bit more broth to reach your desired consistency. Serve immediately, garnished with an extra sprinkle of cheese if desired.

Total Time

PT40M
40 minutes

Type of Dish

Dinner

Keywords

Risotto, Saffron, Carnaroli Rice, Italian Dinner, Creamy Risotto, Cheese Indulgence, Vegetarian Dinner, Stove-Top Recipe, Gourmet Risotto, Comfort Food

Recipe Yield

Feeds 4 adults

Calories

1740 total calories

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