Saffron isn’t something that I pick up often due to its price tag, but when I do, I like to cook things that show off the flavor of this delicate spice. I have trouble finding it at my grocery store, so I was lucky to snag some at a World Market when we visited family several months ago. It’s been sitting in my spice rack since then just begging me to do something with it…until a few weeks ago that is, when I decided that it’s been far too long I’ve made risotto. I put it to good use in this red pepper risotto, and not only is the saffron wonderfully fragrant while you’re cooking, but the color of the finished dish is just gorgeous. Also, it’s a great dish for some of these cooler days we’ve been having lately (if you don’t know me by now, I’m kind of in love with fall). If cooler weather hasn’t come your way yet, no worries…just bookmark this one for later!
- 3 1/2 cups chicken broth
- 1 Tbsp olive oil
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 1 cup arborio rice
- 1 cup white cooking wine
- Large pinch of saffron
- 1/4 cup fontina cheese
- 1/4 cup grated Parmesan cheese
In a small pot, bring the broth to a simmer. In a medium sauce pan, heat the oil over medium heat. Chop up the pepper and onion.
Add in the onion and cook until translucent. Stir in the red pepper and cook 6-8 minutes longer.
Pour in the rice and cook 1-2 minutes.
Add in the wine and large pinch of saffron threads. (A little saffron goes a long way!)
Bring to a simmer, stirring frequently, until the rice has absorbed most of the wine. Continue this process with the broth, adding it 1/2 cup at a time, until the rice has absorbed the broth.
Cook until al dente, and then remove from the heat and stir in the cheeses. Serve warm.