Saffron & Basil Risotto
Delicately flavored with saffron, shallot, and basil with a bite from the Parmigiano-Reggiano, this makes a great pairing for our Cabernet Franc.
Ingredients
- 1/2 cup shallot, finely minced
- 1 Tbsp canola oil
- 2 cups carnaroli rice
- 1/2 cup dry white wine
- 6 cups chicken or vegetable stock
- pinch of saffron
- 1/2 cup Parmigiano-Reggiano, grated
- 2 Tbsp flat leaf parsley, finely chopped
- 2 Tbsp Thai basil, finely chopped
- 4 Tbsp unsalted butter
- 1 Tbsp extra virgin olive oil
- salt and pepper
Procedure
- 1Bring stock to a boil then reduce heat to a simmer.
- 2In a separate pot, heat canola oil over medium heat and sweat the shallot until it is translucent but do not allow it to brown. Add the rice to the shallot and stir together for 30-45 seconds. Crumble saffron into the rice then carefully pour in the wine and allow it to reduce by half.
- 3While continually stirring, begin adding stock one cup at a time, allowing it to be completely absorbed before adding more. Continue adding stock until the rice is al dente.
- 4Turn off the heat on stove and add cheese, parsley, basil, butter, and olive oil. Stir all together until the butter is melted. Adjust consistency by adding more stock if needed. Season with salt and pepper before serving.
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