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Saffron Risotto with Herbed Potato Wedges

Prep 15 minutes | Cook 45 minutes | Advanced | Serves 4 | Italian

Indulge in the creamy, aromatic depths of saffron risotto, a classic Italian comfort that whispers elegance in every bite. Paired with crispy, herbed potato wedges, this dish is designed to impress at your next gathering, transforming simple ingredients into a culinary masterpiece.

What you have

• Potato wedges with 4 cups

Method

1. Step 1: Preheat the oven to 425°F (220°C). Toss the potato wedges with olive oil, salt, pepper, and fresh herbs of your choice. Spread them on a baking sheet and roast for 30-35 minutes until golden brown and crispy.
2. Step 2: In a large saucepan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and minced garlic, and sauté until translucent and fragrant.
3. Step 3: Stir in the Arborio rice and toast it for about 2-3 minutes until slightly translucent. Pour in the white wine, stirring until fully absorbed.
4. Step 4: Gradually add warm broth, one ladle at a time, stirring frequently, and allowing it to absorb before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
5. Step 5: During the last 5 minutes, add saffron threads dissolved in a ladle of hot broth, along with the remaining butter and Parmesan cheese. Stir in fresh parsley, adjust seasoning as needed, and remove from heat.
6. Step 6: Serve the risotto hot, garnished with additional parsley, alongside the crispy potato wedges for an exquisite presentation.

Serving suggestion

A fresh arugula salad with lemon vinaigrette

A crisp Pinot Grigio or a light Prosecco