Gluten Free Risotto Recipe: Saffron Risotto With or Without Wine

Ingredients:

• 2 3/4 cups hot gluten free chicken broth
• 1/2 teaspoon saffron threads
• 2 Tablespoons olive oil
• 2/3 cup chopped yellow onions
• 3/4 cup Arborio rice, rinsed
• Salt and pepper, to taste
• 2 Tablespoons grated fresh Parmesan cheese (or Kraft shaker)
• 1 Tablespoon heavy cream (or half & half for corn-free)
• 1 1/2 Tablespoons butter (with or without salt)

Instructions:

1. Heat the chicken broth in the microwave or in a saucepan on the stovetop.
2. Add saffron, stir and set aside.
3. In a large non-stick skillet, preheat oil. (Despite the advice as others, use a shallow pan, not a deep pot. If the rice does not become starch enough, stir it more often. I prefer it not as starchy.)
4. Add onion and cook until translucent, about 7 minutes.
5. Add rice and stir.
6. Immediately add 1 1/4 cups of the hot broth, reduce the heat to a medium-low heat (so that it continues to robustly simmers, not boil, though), and cook until broth is absorbed.
7. Once the broth is absorbed, add 1/2 cup at a time and cook until each amount is absorbed. Cook until the rice is tender, but a bit chewy.
8. Towards the end of cooking, season with salt and pepper and stir.
9. Once rice is cooked, immediately add Parmesan and gently.
10. Stir in cream and butter until melted; and serve immediately.

Tips

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