Saffron Risotto
Provided by: Chef Georges Perrier from Le Bec Fin
Ingredients:
2 cups Arborio rice
1 white onion small dice
1 cup white wine
Salt and white pepper to taste
3 quarts of saffron infused chicken stock
Gold leaf for garnish
Saffron Stock:
Bring 3 quarts of fresh chicken stock to a boil. Add 2 large pinches of saffron steep until desired flavor is achieved.
Risotto:
In a heavy bottom pot heat a tablespoon of extra virgin olive oil and the onion with a pinch of salt and allow to sweat. Once onions are translucent add rice then warm the rice in the oil and onions until hot to touch. Deglaze pan with white wine. Add the saffron stock slowly adding more only when rice has absorbed prior liquid, constantly mixing to avoid sticking. Cook until rice is just soft, season to taste and add gold leaf for garnish.
