Recipes

Saffron Risotto

Ingredients
5 cups stock
3 tablespoons olive oil
1/2 medium Spanish onion, finely chopped
3 cloves garlic, finely chopped
2 cup white wine
2 cups arborio rice
1 tablespoon saffron threads
1 tablespoon honey
2 tablespoons coarsely chopped fresh tarragon
Salt and freshly ground pepper

Preparation
Bring stock to a simmer in a saucepan. Heat the olive oil in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored. Raise the heat to high add the wine, and reduce until dry. Reduce the heat, add the rice and saffron and stir until the rice is coated with the oil. Cook 2 minutes.
Add 1 cup of the stock and cook, stirring, until absorbed. Repeat with a second cup. As the rice becomes dry, add stock in 1/2 cup increments, cooking and stirring until it is absorbed. Add the honey and tarragon and season to taste with salt and pepper.

posted by Cassandra Vires at 10:36 AM