Northern Italian · Italy

Saffron and Vanilla Mazatlán Risotto

Name: Saffron and Vanilla Mazatlán Risotto
Total time: 42 min
Yield: 4 servings
Cuisine: Northern Italian
Ingredients: 200g arborio rice; 1 liter chicken or vegetable stock; 1/2 cup white wine; 1 tbsp butter; 1/4 tsp saffron threads; 1/2 cup grated Parmesan; 1 onion, finely chopped; 2 tbsp olive oil; Salt and pepper to taste; 1/2 tsp vanilla extract; 1/2 tsp saffron threads

Enhanced saffron with a subtle vanilla note.

42 minutes4 servings

Method

Mix vanilla extract and saffron into the butter.
In a pot, heat olive oil and sauté onion until translucent. Add rice and toast for 2 minutes.
Pour in white wine and stir until absorbed. Add stock one ladle at a time, stirring constantly.
When rice is al dente, stir in butter and saffron. Cook until creamy and glossy.
Season with salt and pepper, then fold in Parmesan. Serve immediately.

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