Saffron and Truffle Risotto

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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Elevate your dinner table with a luxurious Saffron and Truffle Risotto. This dish combines creamy Arborio rice with the rich flavors of saffron and truffle oil, making it a truly indulgent experience. Perfect for a special occasion or when you simply want to treat yourself.

Ingredients for Saffron and Truffle Risotto

Arborio rice is the backbone of any risotto, giving you that signature creamy texture. Chicken broth adds depth and savory notes, while saffron threads bring a vibrant color and floral aroma. The onion and garlic create a flavorful base, and the dry white wine provides a subtle acidity that cuts through the richness. Unsalted butter and Parmesan cheese give the dish its creamy finish. Finally, truffle oil adds an earthy, luxurious aroma, and the chives offer a fresh, mild onion-like garnish.

Tips & Tricks

  • For the best flavor, use high-quality truffle oil — a little goes a long way.
  • Keep stirring during the broth addition; this helps release the starch, making the risotto creamy.
  • If you run out of broth and your rice isn’t done, just add a little hot water.
  • Use a wooden spoon for stirring; it’s gentler on the rice.

Serving Suggestions

This Saffron and Truffle Risotto pairs beautifully with a crisp salad dressed in a light vinaigrette to cut through the richness. A glass of the same white wine you used in the risotto can complement the meal perfectly. For a heartier meal, serve alongside a roasted chicken or grilled vegetables.

Frequently Asked Questions

Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth is a great substitute and will keep the dish vegetarian.
What can I use instead of Arborio rice?
Carnaroli or Vialone Nano are good alternatives, offering similar creamy results.
Can I make this dish ahead of time?
Risotto is best served fresh, but you can prepare the rice base and add the finishing ingredients just before serving.

Saffron and Truffle Risotto Recipe Walkthrough

Start by warming your chicken broth over medium heat. Add the saffron threads to let them infuse their beautiful color and subtle flavor into the broth. In a large skillet, heat some olive oil and sauté the onion until it’s translucent. This should take about three minutes. Then, toss in the garlic and cook for just a minute until fragrant.

Next, add the Arborio rice to the skillet. Stir it well so that every grain is coated with the oil. This step is crucial as it helps the rice absorb flavors more evenly. After two minutes, pour in the white wine. Keep stirring until the wine is fully absorbed by the rice.

Now comes the patient part: adding the broth. Ladle in one scoop at a time, stirring continuously. Allow each addition to be absorbed before adding the next. This process will take around 18 to 20 minutes, and you’ll know it’s ready when the rice is creamy and al dente.

Remove the skillet from the heat and stir in the butter, Parmesan cheese, and truffle oil. Mix until everything is well combined and creamy. Finally, season with salt and black pepper to taste. Serve immediately with a sprinkle of chives on top for a fresh finish.

Why You'll Love This Recipe

  • The perfect balance of earthy truffle and aromatic saffron.
  • Rich and creamy texture that’s incredibly satisfying.
  • Simple ingredients that deliver gourmet results.
  • Impressive enough for guests, yet comforting for a solo dinner.

Ingredients

1 cup Arborio rice
4 cups chicken broth
1/2 teaspoon saffron threads
1 small onion, diced
2 cloves garlic, minced
1/2 cup dry white wine
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
1 teaspoon truffle oil
Salt and black pepper to taste
1 tablespoon olive oil
1/4 cup finely chopped chives, for garnish

Step-by-step Instructions

1. Warm the chicken broth in a saucepan over medium heat and add saffron threads to infuse.
2. In a separate large skillet, heat olive oil over medium heat and sauté onions until translucent, about 3 minutes.
3. Add the garlic and sauté for another minute.
4. Stir in the Arborio rice, ensuring each grain is coated with oil and cook for 2 minutes.
5. Pour in the white wine and stir until absorbed.
6. Begin adding the saffron-infused broth one ladle at a time, stirring continuously, allowing each addition to be absorbed before adding the next.
7. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
8. Remove from heat and stir in butter, Parmesan cheese, and truffle oil.
9. Season with salt and black pepper to taste.
10. Garnish with chopped chives and serve immediately.

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