Saffron Risotto

I haven't been cooking much lately but I've been craving comfort food. My go to comfort food is usually mashed potatoes but I didn't have any potatoes in the house. The recipe below uses items I always have on hand and made the perfect substitute for my beloved mashed potatoes. This risotto pairs well with chicken and pork or you can do what I did and eat it all by itself.

Saffron Risotto

recipe adapted from Mario Batali

4 cups chicken or vegetable stock 
¼ teaspoon saffron threads
1 tablespoon unsalted butter
1 cup Arborio rice

½ cup grated Parmigiano-Reggiano
Salt and freshly ground pepper

In a medium-sized saucepan, heat the stock until almost a boil. Turn the heat to very low and stir in the saffron. In a 10 to 12-inch saucepan, melt 3 tablespoons of the butter. Immediately stir in the rice and cook over medium-high heat. Using a wooden spoon, stir continuously until the rice is coated in the butter and begins to turn translucent, about 2 minutes. Be careful not to let the rice burn.

Lower the heat to medium, begin ladling the hot stock into the rice, about 2 ladles at a time. Constantly stir with the wooden spoon until the rice has almost absorbed all of the stock. Continue adding the stock, ½ cup at a time, until the rice is al dente or tender, about 18 to 20 minutes. Once the rice is cooked, add the Parmigiano-Reggiano, and season with salt and pepper.