My First Risotto!!!!

Saffron Risotto

I got this recipe while looking at Epicurious.com. I needed to use more of the saffron RW gave me and since we had kickball last night in the chilly weather wanted to make something that would literally "stick to our ribs." You can find the original recipe here http://www.epicurious.com/recipes/food/views/238643. I didn't alter it much, but because one of the reviews for the recipe said it didn't make enough for two I decided to double the reipe. Bad idea!!! There would have been plenty of risotto without doubling the recipe.

28 ounces chicken stock

1 tablespoon vegetable oil

1/2 onion, finely chopped

1 cup arborio rice

1 cup white wine

Large pinch of saffron

1 tablespoon butter

1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)

Some ingredients: Arborio Rice, Onion, and Dry White Wine

Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes.

Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine.

Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock.

Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose.

Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired.

Janet Strikes Again...

Okay so I love all of Janet's recipes. Honestly I have to say I use one or two of her recipes every week and I don't get bored. I came across this recipe searching for some ways to use the saffron the my friend RW gave me recently. Her mom went on a cruise in the Mediterranean and came back with some great spices---thank you Joyce! You can see the original recipe below in a link to Janet's site. I modified it a little, but it was super easy and fast.

Janet Is Hungry: Saffron Chicken with Peppers

Saffron Chicken with Peppers

1 package of boneless, skinless chicken thighs

Salt and Pepper

Red pepper flakes

2 tbsp olive oil

1 large onion, chopped

1 large red pepper, sliced into strips

3 cloves garlic, minced

1 cup long grain rice

1/4 tsp saffron threads, crushed

1 1/2 cups chicken stock

1/2 cup dry white wine

Several green olives with pimentos, chopped

1 Handful of frozen peas

Some flat leaf parsley


-Season chicken and sauté in olive oil over medium-high heat until browned. 5 minutes per side.


-Remove chicken to a plate and leave drippings in pan.


-Add red pepper, onion, and garlic S&P and red pepper flakes. Sauté until vegetables soften


-Stir in rice and saffron. Add the water, white wine and olives. Bring to a boil. Place chicken thighs and peas back into mixture, cover skillet and simmer for 25 minutes.