Indulge in the luxurious flavors of our Saffron Parmesan Risotto, where the richness of Arborio rice meets the delicate touch of saffron threads. This dish, adorned with Chef’s Gold dry-aged beef fat and the exquisite taste of Parmigiano-Reggiano cheese, promises an unforgettable dining experience.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients:
- 6 cups low-sodium chicken broth
- 3 tablespoons extra-virgin olive oil
- 2 cups Arborio rice, uncooked
- 2 medium shallots, finely minced
- 1 cup dry white wine
- 1/2 teaspoon saffron threads
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 3 ounces Parmigiano-Reggiano cheese, finely grated (approximately 2 cups)
- 2 tablespoons dry-aged beef fat (alternatively, unsalted butter)
Instructions:
- Prepare the Broth: In a medium saucepan, bring the low-sodium chicken broth to a boil over high heat. Reduce the heat to low, maintaining a gentle simmer.
- Toasting Rice Mixture: In another medium saucepan, toast the extra-virgin olive oil, Arborio rice, and minced shallots over medium heat, stirring frequently for about 3 minutes. Ensure that the ingredients are heated but not browned.
- Infuse with Wine and Saffron: Add the dry white wine and saffron threads to the rice mixture. Stir until the wine is absorbed.
- Gradual Broth Addition: Begin adding the hot broth, 1/2 cup at a time, to the rice mixture. Stir often and allow each addition to be absorbed before adding the next, maintaining a gentle simmer over medium heat. After approximately 12 minutes, start tasting the rice frequently until it reaches the desired firmness. The rice should not be crunchy, but a firm center should remain. The entire cooking process will take around 25 to 30 minutes, depending on the rice’s age and the stove’s heat. Season with fine sea salt and black pepper.
- Finish and Serve: Remove the risotto from heat and stir in the Chef’s Gold dry-aged beef fat until melted. Add the finely grated Parmigiano-Reggiano cheese and stir to combine. Serve the saffron risotto in very hot bowls or soup plates. Garnish with additional cheese if desired.
Nutrition Facts (Per Serving):
- Calories: 520
- Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 25mg
- Sodium: 950mg
- Carbohydrates: 65g
- Fiber: 1.5g
- Sugars: 1g
- Protein: 15g
Nutritional values are approximate and may vary based on specific ingredients and portion sizes.
Cooking Tips:
- Use high-quality saffron for the best flavor and color.
- Gradually adding broth and allowing it to be absorbed ensures a creamy consistency.
- Adjust the cooking time based on the desired firmness of the risotto.
- Serve immediately in hot bowls to enjoy the creamy texture.