Saffron Risotto

Serves 6

Creamy saffron-infused risotto is an Italian favorite. Serve it alongside roasted or grilled meats and veggies.

Ingredients

8 cups low-sodium chicken broth
1/2 teaspoon saffron threads, (about 20)
1 tablespoon butter
1 tablespoon extra virgin olive oil
1/2 cup finely chopped yellow onion
1 1/2 cups Carnaroli Rice
2/3 cup grated Parmigiano Reggiano
Drizzle of olive oil
Salt and pepper to taste

Method

In a medium saucepan, heat broth and saffron to a gentle simmer. In another heavy-bottomed pot, heat butter and olive oil and sauté onion until translucent. Add rice and stir quickly and thoroughly to coat with butter. Add 1/2 cup hot broth and stir with a wooden spoon, including the sides and bottom of the pot. Continue to stir until almost all broth has been absorbed. Add another 1/2 cup broth and repeat process as broth is absorbed, maintaining a constant heat and stirring the sides and bottom completely. Constant stirring is essential; this produces a creamy texture while retaining a soft "bite." Taste after 20 minutes. Rice should be tender, but still firm and intact. Add a final 1/2 cup broth and stir in grated Parmesan. It should be moist but not soupy or runny. Drizzle with olive oil and season with salt and pepper to taste.

Nutrition

Per serving: 300 calories (80 from fat), 9g total fat, 3g saturated fat, 20mg cholesterol, 500mg sodium, 46g total carbohydrate (1g dietary fiber, 3g sugar), 8g protein

http://wholefoodsmarket.com/recipes/1360