Start to finish: 1 hour
3 1/2 cups chicken broth
3 cups water
4 tablespoons unsalted butter
1 onion, chopped fine
Salt and pepper
2 cups Carnaroli rice
1/4 teaspoon saffron threads, crumbled
1 cup dry white wine
2 ounces Parmigiano-Reggiano cheese, grated (1 cup)
Bring broth and water to simmer in medium saucepan. Cover and keep warm over low heat.
Melt butter in Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook until softened, about 5 minutes. Add rice and saffron and cook, stirring frequently, until grain edges begin to turn translucent, about 5 minutes.
Add wine and cook, stirring frequently, until fully absorbed, about 2 minutes. Stir in 3 1/2 cups warm broth, bring to simmer, and cook, stirring occasionally, until almost fully absorbed, 10 to 12 minutes.
Continue to cook rice, stirring frequently and adding warm broth, 1 cup at a time, every few minutes as liquid is absorbed, until rice is creamy and cooked through but still somewhat firm in center, 14 to 18 minutes. Remove pot from heat, cover, and let sit for 5 minutes. Adjust consistency with remaining warm broth as needed (you may have broth left over). Stir in Parmigiano and season with salt and pepper to taste before serving.
Nutrition information per serving: 378 calories; 94 calories from fat; 11 g fat (7 g saturated; 0 g trans fats); 30 mg cholesterol; 583 mg sodium; 51 g carbohydrate; 2 g fiber; 1 g sugar; 9 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Saffron Risotto in “Tasting Italy .”
America’s Test Kitchen provided this article to The Associated Press.