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Saffron Risotto

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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Cook onion in butter in large skillet over medium heat until soft.
  2. Add rice and saffron; stir 2 to 3 minutes.
  3. Add wine; stir until absorbed.
  4. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.
  5. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
  6. Stir in peas, cheese, salt, cream, lemon juice and pepper sauce; serve immediately.

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