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Risotto allo Zafferano (Saffron Risotto)
Risotto allo Zafferano (Saffron Risotto) is a traditional Swiss recipe for a risotto of arborio rice in a white wine and chicken stock base flavoured and coloured with saffron and finished with cheese. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Saffron Risotto (Risotto allo Zafferano).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Spice RecipesChicken RecipesVegetable RecipesCheese RecipesSwitzerland Recipes
This is a classic risotto from the Italian-speaking region of Switzerland.
Ingredients:
1 tbsp oil
325g arborio rice
1 medium onion, finely chopped
1 garlic clove, minced
100ml white wine
generous pinch of saffron threads
650ml chicken stock
4 tsp single cream
120ml finely-grated cheese (typically Sbrinz or Appenzeller)
Method:
Heat the oil in a frying pan, add the onion and garlic and fry, stirring often, for about 4 minutes, or until soft and tender but not coloured.
Add the rice and stir to coat in the oil then cook briefly, stirring constantly, until translucent.
Add the wine and cook, stirring constantly, until all the liquid has been absorbed.
Add the chicken stock and saffron, stirring well to combine.
Bring the mixture to a boil over medium heat then reduce the heat as low as possible. Simmer gently for about 20 minutes, or until the rice is tender and the stock is creamy.
Stir in the cream and cheese, allow to heat through and serve immediately.
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