Saffron Risotto with Molten Curry Sauce
Rich and creamy Italian risotto infused with saffron and topped with a molten curry sauce. A perfect main course for any special occasion.
Ingredients
- ●1/2 teaspoon saffron threadshigh-quality saffron for best flavor
- ●1 cup arborio riceshort-grain rice for creamy risotto
- ●1 cup white winedry white wine for added flavor
- ●4 cups vegetable brothhomemade or store-bought broth
- ●1 cup grated Parmesan cheesefreshly grated for best flavor
- ●1/4 cup molten curry saucesee below for recipe
- ●2 tablespoons olive oilfor sautéing onions and garlic
- ●1 medium onionschopped for added flavor
- ●3 cloves garlicminced for added flavor
Instructions
- 1
Heat the olive oil in a large saucepan over medium heat.
- 2
Add the chopped onions and sauté until translucent, about 3-4 minutes.
- 3
Add the minced garlic and sauté for an additional minute.
- 4
Add the arborio rice and sauté for 1-2 minutes, until lightly toasted.
- 5
Add the white wine and cook until the liquid is almost completely absorbed, stirring constantly.
- 6
Add 1 cup of vegetable broth to the saucepan and cook until the liquid is mostly absorbed.
- 7
Repeat the process of adding the broth in 1-cup increments, stirring constantly and allowing each portion to be absorbed before adding the next.
- 8
After 20-25 minutes of cooking, the risotto should be creamy and the liquid should have been mostly absorbed.
- 9
Stir in the grated Parmesan cheese and cook for an additional 1-2 minutes.
- 10
To make the molten curry sauce, combine 1/4 cup of curry powder with 1/4 cup of heavy cream in a small saucepan.
- 11
Cook over low heat, stirring constantly, until the sauce is smooth and heated through.
- 12
To serve, place a portion of the risotto on a plate and top with a spoonful of the molten curry sauce.