Adam Siegel’s Saffron Risotto
1 cup white wine
1 cup arborio rice
3 cups veal or chicken stock (veal stock can easily be made using Strauss Glacé de Veau Roasted Veal Stock Reduction)
1/3 cup Grana Padano or Parmigiano Reggiano cheese, freshly grated
1 medium-sized shallot, minced
Saffron to taste
2 Tbs butter
2 oz extra virgin olive oil
- Place a medium-sized pot over medium heat, add half the oil and half the butter with the shallot. Cook the shallot until translucent.
- Add rice and sauté for one minute; then add the white wine and cook until completely evaporated.
- Add 1 cup of chicken or veal stock and reduce, stirring constantly with a wooden spoon. Repeat with the next 2 c of stock, adding in a few pinches of saffron. This process should take roughly 20 minutes and the rice should have absorbed most of the liquid, leaving a creamy risotto base. (To hold risotto and finish closer to serving time, reserve last cup of stock to stir in 10 minutes before serving.)
- To finish the risotto, remove from heat and add the remaining olive oil, butter and all of the grated cheese, stirring in with the wooden spoon.