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Saffron Risotto

Saffron Risotto

The lure and legends surrounding the delicate aroma and distinctive flavor of saffron dates back to ancient times. We think Italy got it right by adding it to risotto. With its vivid yellow-orange color, distinctive fragrance and refined earthy flavor, it's the perfect complement for this creamy, buttery dish. Made with the best Arborio rice, savory garlic and a few items from your own pantry, you can enjoy this authentic Italian specialty easily at home any time you want.

This product was a "hit" right out of the box (no pun intended) with our taste panel during development and received some of the highest scores we've ever seen! Everyone enjoyed the "just right" level of saffron flavor and the truly authentic taste and texture. It's a great dish on its own with a little grated parmesan sprinkled on top, mixed with vegetables or served as a side dish with cod or other fish.

The lure and legends surrounding the delicate aroma and distinctive flavor of saffron dates back to ancient times. We think Italy got it right by adding it to risotto. With its vivid yellow-orange color, distinctive fragrance and refined earthy flavor, it's the perfect complement for this creamy, buttery dish. Made with the best Arborio rice, savory garlic and a few items from your own pantry, you can enjoy this authentic Italian specialty easily at home any time you want.

This product was a "hit" right out of the box (no pun intended) with our taste panel during development and received some of the highest scores we've ever seen! Everyone enjoyed the "just right" level of saffron flavor and the truly authentic taste and texture. It's a great dish on its own with a little grated parmesan sprinkled on top, mixed with vegetables or served as a side dish with cod or other fish.

Details+

Nutritional Info+

Weight
6.25 oz
Nutrional Info
Ingredients
Arborio Rice, Garlic, Saffron Powder

Non-Gluten Ingredients

Preparation & Instructions

Saffron Risotto

  • 3-3 ½ cups chicken stock (more if needed), preferably low sodium
  • 3 Tbsp. unsalted butter or olive oil
  • ½ cup onion, finely chopped
  • ½ cup white wine, optional
  • Grated Parmesan for garnish, optional

In a sauce pan heat chicken stock, keep on very low simmer. In a separate medium-sized, heavy saucepan, heat the butter (or olive oil) over medium heat until melted. Add the onion and sauté until translucent, about 5-7 minutes. Add the risotto mix and stir to coat all grains for 2-3 minutes (do not allow the rice to brown). Optional: add white wine, stir and cook for 1-2 minutes until the rice has absorbed all the wine. Add 2 cups of the warmed chicken stock; stir occasionally until most of the liquid is absorbed, approximately 10 minutes. Continue to add chicken stock ½ cup at a time, stirring occasionally until most liquid is absorbed. Repeat until all chicken stock is added and absorbed, approximately 20-25 minutes. Rice should be tender and creamy. Garnish with a generous sprinkling of Parmesan cheese.