Recipe

Saffron Risotto With Toasted Garlic Oil Recipe


Saffron Risotto With Toasted Garlic Oil Recipe
SAFFRON RISOTTO WITH TOASTED GARLIC OIL This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Irving, Texas in 1982.

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Ingredients
  • 3 tablespoons plus 1 teaspoon toasted garlic oil
  • 1 cup Arborio rice
  • 3-1/2 cups chicken stock warmed with 1/2 teaspoon saffron threads crushed
  • 1 cup grated parmesan cheese
  • 4 tablespoons unsalted butter at room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh flat leaf parsley
  • 2 tablespoons chopped fresh chives

Directions
  1. In sauté pan over medium heat warm 2 tablespoons of the oil.
  2. Add rice and sauté stirring constantly until translucent about 4 minutes.
  3. Add 1/2 cup of the stock and cook stirring constantly until it has been absorbed.
  4. Continue adding stock 1/2 cup at a time and stirring constantly for 25 minutes.
  5. Stir in 2/3 cup of the cheese, butter, salt, pepper, parsley and chives.
  6. Divide the risotto among 4 warmed bowls.
  7. Drizzle 1 teaspoon remaining oil over each serving and garnish with remaining cheese.
  8. Serve immediately.

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Comments


Great post love the combo. of flavors high5


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