Ingredients Jump to Instructions ↓

  1. 8 cups 1896ml Chicken broth

  2. 2 tablespoons 30ml Butter

  3. 2 tablespoons 30ml Olive oil

  4. 2 cups 320g / 11oz Arborio rice

  5. 3 Saffron threads

  6. 3 tablespoons 45ml Grated Parmesan cheese Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a saucepan, bring chicken broth to a simmer. Keep warm over low heat. In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt and pepper. Serve at once. This recipe yields 4 servings.


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