Who knew that tiny, thin threads could impart so much flavor into your dinner? Crazy right? But man, saffron threads are sort of a gift to our palate. They add color, versatility, and flavor! Saffron might seem out of the price range of folks, but as most of you know, one of my favorite stores is Trader Joe’s and you can get saffron there for a steal. Think under $12! 

One of my favorite ways to use Saffron is tossing it into a Risotto. It really takes the dish to new heights. To start, I make a traditional Risotto and toss in the threads at the end. They turn the grains a pale yellow and impart fabulous flavor. It’s really that simple. I love to pair this with pork tenderloin, shrimp and even steak. It’s also delicious on its own! 

Recipe

• 1 cup Arborio rice
• 6-8 cups chicken broth
• 4 cloves of garlic – minced
• 1 small – medium onion – diced
• 1/2 cup dry white wine 
• 1/2 cup Parmesan cheese
• Pinch of Saffron threads

Drizzle a good size pan with olive oil and slowly bring the temperature up. The slower you raise the heat on olive oil, the more  aromatic it becomes. Once the oil is shimmery, add in your chopped onion and sauté until translucent. Then add in the garlic and stir until fragrant. This should all take no more than 5-7 minutes. 

Once your onions and garlic are ready, add in your Arborio and lightly toast it. You want the grains to lose their opacity and turn just this side of golden in color. Add in your wine to deglaze the pain and stir throughout the rice. Keep the burner on medium heat. When all the wine has been absorbed begin adding your broth – again wait until the rice has absorbed the liquid before adding more.

Stir regularly to keep grains from sticking and the heat even. If your liquid boils turn down the heat. You want the rice and liquid to simmer together and absorb – not evaporate. After about 30 minutes, check the “bite” on the rice. You want your Risotto to be soft and firm. Too soft and it gets mushy. Too hard … keep adding broth!   Once your rice reaches the correct consistency, remove from the heat. It should be creamy but not soupy. Add in the parmesan cheese (don’t add too much or you’ll end up with concrete risotto – trust me!) and salt and pepper to taste. Stir in the Saffron threads –  take a deep breath of that aroma and get your taste buds ready! 

Spoon into bowls and enjoy!

Bon Appetit!