Saffron Risotto

Saffron Risotto recipe

Recipe courtesy of Maite Gomez‐Rejón

Art and food may seem like an unlikely combination, but chef and art historian Maite Gomez-Rejon, gives a “Grand Tour” and cooking class that offers the best from both worlds. WHYY’s Friday Arts visits Artbites, a workshop in culinary history and cooking instruction. Take a tour of the Philadelphia Museum of Art from a food perspective, and learn how the spread of culture during the Renaissance brought new appetites into different parts of the world. Have your recipe book ready because the class heads to La Cucina in the Reading Terminal Market for the making of seven delicious dishes adapted from that period.

Photo Credit: Flickr

Yield: 6 servings

Course:

Ingredients

  • 3-1/2 cups chicken stock
  • 1 tablespoon olive oil
  • 1/2 onion, finely chopped
  • 1 cup Arborio rice
  • 1 cup dry white wine large pinch of saffron
  • 1 tablespoon butter
  • 1/4 cup grated Parmesan cheese, plus shavings for garnish (optional)

Directions

  1. Bring stock to a low simmer in a medium pot.
  2. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes.
  3. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine.
  4. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful.
  5. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes before serving.
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