Saffron Risotto
Saffron Risotto
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WASHINGTON — International celebrity Chef Jacoby Ponder is coming to Washington, D.C. on Friday, March 15th, 2019 to host his "Couples Cooking Date Night". It's the perfect way to spice up date night from 7pm - 9pm at Mess Hall DC. If you can't make it here is Chef Ponder's take on Saffron Risotto:

Ingredients

  • 2 1/2 quarts light chicken stock or low-sodium broth
  • 4 tablespoons unsalted butter
  • 2 Shallots, minced
  • 4. 1/2 teaspoon saffron threads
  • 3 1/4 cups arborio rice (1 pound 10 ounces) 
  • 1 1/2 cups dry white wine
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper (Optional)

Preparation

1. In a heavy quart pot, melt 2 tablespoons of the butter over moderate heat

2. Add the shallots and cook, stirring occasionally, until softened, about 6 minutes

3. Crumble in the saffron threads and cook for 1 minute (stir)

4. Add the rice and stir to coat thoroughly with butter, about 2 minutes

5. Add the wine and cook over moderately high heat, stirring, until evaporated

6. Add enough hot stock to cover the rice (about 1 1/2 cups) and bring to a boil, stirring (reduce the heat to moderate)

7. Cook, stirring the rice constantly, until the stock has been absorbed

9. Continue adding the stock, 1 1/2 cups at a time, and stirring until it is absorbed before adding more

10. The risotto is done when the rice is just tender and the liquid is thick, add freshly grated Parmigiano-Reggiano cheese at the end.