A fabulous dish – equally comfortable sitting at a fancy dinner or casual supper. Delicious and filling on its own, or paired with grilled shrimp or lobster and a green salad. The saffron and champagne are delicate flavors, so seafood would be my choice to pair this risotto (so the flavor of the fish/meat does not fight with the saffron and champagne flavors).
Champagne Saffron Risotto
Ingredients
- 1 teaspoon saffron threads I purchase saffron at our local natural foods co-op. More reasonably priced.
- 1 1/4 cups Arborio rice
- 3 cups vegetable stock, warmed
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small clove garlic, minced
- 1/2 medium onion, finely chopped
- 1/3 cup champagne or sparkling wine
- 4 ounces Gruyere cheese, cut into 1/2 inch cubes
- 6 tablespoons grated Parmesan
- salt and freshly ground black pepper to taste
- saffron threads for garnish
- shaved Parmesan for garnish
Instructions
- In a small bowl, soak the saffron in 3 tablespoons of hot water for 1 hour. Rinse the rice thoroughly and drain through a sieve.
- Heat the stock in a saucepan until it just comes to a boil and turn off heat.
- In another saucepan, heat the olive oil and half of the butter over medium-low heat. When the butter has melted, add the garlic and onion and cook slowly, stirring. When the onion is translucent, add the rice and stir. When the rice becomes slightly translucent, add the champagne and stir until evaporated.
- Add 2 ladlefuls of warm stock and stir gently until the liquid nearly evaporates.
- Add the remaining stock, 2 ladlefuls at a time, and stir until each addition is nearly evaporated before adding more.
- Add the saffron and soaking water and stir to combine.
- If the rice is still undercooked, add a small amount of hot water.
- When the rice is al dente (about 15 minutes from the start of cooking), turn off the heat and stir in the cheeses and remaining butter. Season to taste with salt and white pepper. Serve in shallow soup bowls. Garnish with a few saffron threads on top and shaved Parmesan scattered around edge of bowl. Serve immediately.
