Saffron Risotto

1. 1

   In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.

2. 2

   In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy.

3. 3

   Remove risotto from heat, add grated cheese, salt and pepper. Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.