Saffron Cheese Risotto


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1 Cup Arborio Rice, Rinsed 2 Tb Diced Sweet Onion 2 Cloves Garlic, Minced 2½ Cups Chicken or Seafood Stock ¼ Cup Dry White Wine 1 Pinch Saffron ½ Cup Grated Saffron Cheese, or Parmiggiano Or Asiago ⅓ Cup Diced Red Sweet Pepper ½ Cup Frozen Peas, Thawed 4 Tb Butter Optional Ingredients: Prawns, Asparagus, Sliced Fresh Mushrooms

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Combine stock, wine and saffron in a saucepan, bring to slow boil and reduce to simmer, keep warm. Using Cuisinart electric skillet at 350 degrees, saute onion and garlic with 2 tb butter, for about 5 minutes, do not brown. Stir in rice, saute for 2 minutes, add warmed liquid, and stir to combine. Cover, stirring occasionally, until liquid is dissolved and rice is tender, about 20 minutes. Stir in cheese, red pepper and peas. Drizzle with truffle oil before serving.