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Saffron Risotto with Toasted Garlic Oil

Saffron Risotto with Toasted Garlic Oil
Olivier Toasted Garlic Oil combines California virgin olive oil with the mellow flavor of toasted garlic fused with essential oil of garlic. Drizzle over charred steaks, whip into mashed potatoes or brush onto grilled bread. The oil addes inimitable flavor to this creamy risotto.

Ingredients:

  • 3 Tbs. plus 1 tsp. Olivier Toasted Garlic Oil
  • 1 cup Arborio rice
  • 3 1/2 cups chicken stock, warmed with 1/2 tsp.
      crushed saffron threads
  • 1 cup grated Parmigiano-Reggiano
      cheese
  • 4 Tbs. (1/2 stick) unsalted butter, at room
      temperature
  • Salt and freshly ground pepper, to taste
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 2 Tbs. chopped fresh chives

Directions:

In a sauté pan or risotto pan over medium heat, warm 2 Tbs. of the oil. Add the rice and sauté, stirring constantly, until translucent, 3 to 4 minutes. Add 1/2 cup of the stock and cook, stirring constantly, until it has been absorbed. Continue adding the stock 1/2 cup at a time and stirring constantly until the rice is tender but firm to the bite, 20 to 25 minutes.

Stir in 2¿3 cup of the cheese, the butter, salt, pepper, parsley and chives. Divide the risotto among 4 warmed bowls. Drizzle 1 tsp. of the remaining oil over each serving and garnish with the remaining 1¿3 cup cheese, dividing evenly. Serve immediately.
Serves 4.
Williams-Sonoma Kitchen.