Ingredients
- 7 cups simmering beef stock or broth
- 2 generous pinches saffron threads
- 3 tablespoons extra virgin olive oil
- 1 large onion, minced
- 1 large shallot, minced
- 2 1/2 cups Arborio or Carnaroli rice
- 3/4 cup dry white wine
- Salt and freshly ground black pepper
- 3/4 cup fresh peas
- 2 1/2 tablespoons unsalted butter, cut into small pieces
- 1/4 cup heavy cream
- 3/4 cup grated Parmigiano-Reggiano cheese, plus more for garnishing, if desired
Directions
In a small, heatproof bowl, pour 1/2 cup of stock over saffron threads and let it stand while you begin the risotto.
In a heavy 3 or 4 quart casserole or Dutch oven, heat olive oil and saute onion and shallot until soft and golden, about 6 minutes. Add rice and cook, stirring continuously, until it begins to turn opaque, about 2 minutes.
Add the wine and stir until evaporated. Season with salt and pepper. Begin adding hot stock in 1/2 cup increments, stirring continuously, adding stock only when previous addition is completely absorbed. Add peas with second stock addition. Add saffron-infused stock about 10 minutes after adding the wine. The risotto is done when al dente but creamy, usually 16 to 20 minutes after adding the wine. You may or may not need all of the stock. When the rice has reached the desired stage of doneness, turn off the heat and quickly stir in the butter, cream and Parmigiano-Reggiano. Check seasoning and serve immediately, garnished with additional cheese if desired.
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By neas
Janesville, CA
on July 26, 2010
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That's the comment I teach my kids to say when they really don't like something.
The flavors were not right for me or my family. It might have been the beef broth or saffron. Not sure, but I've had better risottos. Sorry Emeril. With the exception of this recipe, Emeril never lets me down.
Will look for another risotto to try......
By tanyamarie44_11...
Milwaukee, WI
on February 18, 2009
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This was only my second time making risotto and I found this recipe excellent. The parmesan cheese, saffron and shallots really add a unique flavor to the risotto. I didn't have heavy cream so I just used skim milk and the risotto was still creamy and very flavorful. I also substituted vegetable stock because I am a vegetarian. I agree with the other reviewer that the cooking time is a little off, just taste it after the original stock is gone and if it is still a little crunchy add a little more until it is your desired doneness.
By francesellen89
Katy, TX
on October 09, 2008
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the cook time is really off. I tried this recipe twice and both times the rice ended up kinda crunchy and I had to put it on longer and add more stock. I had to put 2 cans of stock into a half a recipe to make it softer. The taste though, got rave reviews!
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