In The Kitchen: Saffron Risotto

Mar 23rd

This past weekend I once again channeled my inner Italian.

We went to my in-laws for Sunday Supper

with risotto, osso bucco, and cheese fondue on the menu.

Upon arrival, my MIL Tammy (mother in law) had a setup of

different ingredients, including chopped onions.

She said…

“For your blog….you can make risotto.”

How lucky am I?

I felt like I was going onto Top Chef with my supplies all ready.

This was my first time making risotto and I was so excited to learn.

My sister-in-law, Tasha, and I got to work!!!

I will brag for both of us…..it was delicious!!!

We followed this recipe by Maxine Clark…who does all things risotto.

Note, this is a dish that needs constant attention when making.

And stirring.

But don’t worry….it is not hard!!!

I promise!!!

And if you mess up don’t worry.

As Tammy says, “When cooking, anything done with love is good.”

(Yes, that includes burnt/overcooked/undercooked/no flavor/too much spice/wrong recipe/cakes that don’t rise/any failed attempts)

 

What you will need.... (and wine)

 

Heating the chicken broth.

Pouring onions into melted butter (love this smell!)

Cook for 10 minutes until soft and translucent....not brown.

 

Add your risotto....

Stir....

A little wine never hurts...

Throw in the saffron...

Scoop in chicken broth...

Hello butter....this never hurts either.

Add some salt and pepper then cover. Serve with osso bucco and gremolata on top.