🍚 Creamy Saffron Risotto with Aged Parmesan & Black Pepper
Golden, creamy, and subtly floral — this saffron risotto hits all the right notes. The rice holds its bite, the broth is rich and layered, and the finish of melted parmesan and cracked pepper brings just enough edge. Comfort food, reimagined with elegance.
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📝 Ingredients (serves 2): • ¾ cup arborio rice • 2½ cups warm chicken or vegetable broth • 1 small shallot, finely chopped • 2 tbsp butter • 1 tbsp olive oil • A pinch of saffron threads • ¼ cup dry white wine • ¼ cup grated aged parmesan • Salt & black pepper to taste
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🔥 Instructions: 1. Infuse the saffron: Soak saffron threads in 2 tbsp of warm broth and set aside. 2. Sauté the base: In a pan, heat olive oil and 1 tbsp butter. Add shallot and cook until soft but not browned. 3. Toast the rice: Add arborio rice, stirring for 2 minutes until edges turn translucent. Deglaze with white wine and let it absorb. 4. Build the risotto: Add broth a ladle at a time, stirring continuously. Let liquid absorb before each addition. Midway, add the saffron infusion. 5. Finish it: Once creamy and al dente (about 18–20 min), turn off heat. Stir in remaining butter and parmesan. Season generously with black pepper and salt.
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