Saffron Risotto

A creamy rice bound by a butter and cheese emulsion, showing an intense golden yellow color. The grain remains firm at the core under a creamy texture that coats the plate.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 566
• Protein: 14 g
• Carbs: 68 g
• Fat: 25 g

Ingredients

• 320 g White rice ( Arborio or Carnaroli type )
• 1 pinch Saffron ( threads )
• 1 piece Onion ( finely chopped )
• 100 ml Dry white wine ( good quality )
• 1 L Mineral water ( kept boiling )
• 60 g Minimum butter sweet ( cut into cold cubes )
• 50 g Parmesan cheese ( freshly grated )
• 2 tbsp Extra virgin olive oil ( for cooking )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 L Chicken broth ( hot )

Instructions

1. Saffron infusion

   Heat the chicken broth in a saucepan. Take a ladle of hot liquid and add the saffron filaments. Let infuse until the liquid turns bright orange.

2. Sautéing the onions

   In a sauté pan, melt some of the butter with a drizzle of olive oil. Add the chopped onion. It should become translucent without browning.

3. Toasting the rice

   Pour the white rice into the pan. Stir until the grains are glossy and slightly translucent at the edges. The rice should be hot to the touch.

4. Deglazing with white wine

   Pour in the dry white wine. Let it reduce over medium heat until the alcohol has completely evaporated. The smell should be winey but no longer acidic.

5. Adding the broth

   Add the hot broth ladle by ladle, waiting for the liquid to be absorbed before adding more. Stir constantly to release the starch. Halfway through cooking, pour in the saffron infusion.

6. Final binding

   Off the heat, add the remaining cold butter and grated parmesan. Mix vigorously to create a creamy emulsion. Adjust the seasoning.

Chef's tips

• Never rinse the rice, you would lose the starch necessary for creaminess.
• The butter for the final liaison must be very cold to create a thermal shock that promotes emulsion.
• The rice is cooked when it is supple on the outside but still offers a slight resistance to the bite.

Storage

Risotto does not reheat well, it loses its texture. Consume immediately.