Ingredients and Weight:
- Carnaroli rice: 3 cups
- Chicken stock: 6 cups
- Dry white wine: 1 cup
- Onion, finely chopped: 1 medium
- Garlic, minced: 2 cloves
- Unsalted butter: 1/2 cup
- Grated Parmesan cheese: 1 cup
- Saffron threads: 1/4 teaspoon (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
3 (Intermediate)
Preparation Method Steps:
- In a large saucepan, sauté the onion and garlic in 2 tablespoons of butter until softened.
- Add the rice and toast for 1 minute.
- Pour in the white wine and let it evaporate.
- Add 1 cup of hot chicken stock and stir until absorbed.
- Continue adding chicken stock, 1 cup at a time, stirring constantly until the rice is cooked through but still has a slight bite, about 15-20 minutes.
- Stir in the remaining butter, Parmesan cheese, saffron (if using), salt, and pepper to taste.
- Garnish with fresh parsley, if desired.
Nutritional Information:
(Per serving, for 8 servings)
- Calories: 450
- Protein: 15g
- Carbohydrates: 60g
- Fat: 20g
- Sodium: 800mg
Dish Characteristics:
- Creamy and flavorful texture
- Earthy and savory notes from the saffron
- Rich and comforting dish
User Comments:
- "Delicious and authentic Italian risotto! The saffron adds a beautiful golden color and unique flavor."
- "Easy to follow recipe that turned out perfectly. The risotto was cooked to perfection with a great balance of flavors."
- "Great for a special occasion or a romantic dinner. The presentation was elegant and the taste was unforgettable."
Special Precautions and Tips:
- Be patient when adding the chicken stock. Stirring constantly helps prevent the rice from sticking.
- Don't overcook the rice. It should be al dente with a slight bite.
- Use high-quality ingredients, especially the saffron, for the best flavor.
- If you don't have saffron, you can add turmeric powder instead for a similar golden color.
