Saffron Risotto With Toasted Garlic Oil
From chefmeow 15 years ago
- 30 minutes to make
- Serves 4
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.
Ingredients
- 3 tablespoons plus 1 teaspoon toasted garlic oil shopping list
- 1 cup arborio rice shopping list
- 3-1/2 cups chicken stock warmed with 1/2 teaspoon saffron threads crushed shopping list
- 1 cup grated parmesan cheese shopping list
- 4 tablespoons unsalted butter at room temperature shopping list
- 1/4 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 tablespoon chopped fresh flat leaf parsley shopping list
- 2 tablespoons chopped fresh chives shopping list
How to make it
- In sauté pan over medium heat warm 2 tablespoons of the oil.
- Add rice and sauté stirring constantly until translucent about 4 minutes.
- Add 1/2 cup of the stock and cook stirring constantly until it has been absorbed.
- Continue adding stock 1/2 cup at a time and stirring constantly for 25 minutes.
- Stir in 2/3 cup of the cheese, butter, salt, pepper, parsley and chives.
- Divide the risotto among 4 warmed bowls.
- Drizzle 1 teaspoon remaining oil over each serving and garnish with remaining cheese.
- Serve immediately.
People Who Like This Dish 3
- momo_55grandma Mountianview, AR
- aussie_meat_pie My Kitchen, AU
- quaziefly ALL POINTS
- mbeards2 Omaha, NE
- flavors Algonquin, IL
- chefmeow Garland, TX
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Reviewed by 4 people-
great post love the combo. of flavors high5
momo_55grandma
in Mountianview loved it
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