Main Courseby RobinImported from YouTube
Achieve the luxurious creaminess and vibrant flavor of classic saffron risotto in under 30 minutes. This efficient recipe streamlines the process for a delightful weeknight meal, delivering rich, golden rice infused with aromatic saffron and savory Pecorino cheese.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
Onion
Pecorino Romano
Carnaroli rice
Butter
White wine
500mlBeef broth
1 tspSaffron
130mlWater
Salt
Black pepperMise en Place: Finely chop the Onion, grate the Pecorino Romano, and measure out the Carnaroli rice, Butter (dividing into two 40g portions), White wine, Beef broth, Salt, and Black pepper. Combine 1 tsp saffron with 130ml boiling Water in a small heatproof container and let steep for 5 minutes. Heat the 500ml beef broth in a separate pot and keep it warm over low heat.
80gButterOnionMelt half of the 80g butter in a large, heavy-bottomed pan over medium-high heat. Add the chopped Onion and sauté for 3-5 minutes until softened and translucent.
200gCarnaroli riceAdd the 200g carnaroli rice to the pan. Stir continuously for 2 minutes to gently toast the rice until the edges become translucent.
150mlWhite wineBeef brothPour in the 150ml white wine. Stir until the wine is completely evaporated, about 2 minutes. Immediately add a ladleful of the hot Beef broth, just enough to cover the rice, and stir.
Beef brothContinue adding the hot Beef broth, one ladleful at a time, allowing each addition to be almost fully absorbed before adding the next. Stir frequently and vigorously. Cook for about 14 minutes, or until the rice is almost al dente.
SaffronStir in the steeped Saffron liquid. Continue cooking for another 2-3 minutes, stirring constantly, until the rice is al dente and the risotto has a creamy consistency and vibrant golden color.
Butter3½ tbspPecorino RomanoSaltBlack pepperRemove the pan from the heat. Stir in the remaining Butter, 3½ tbsp pecorino Romano, Salt, and Black pepper. Stir vigorously to emulsify the butter and cheese, creating a super creamy risotto.