By Cuisine
A pot of gold.
With our new 3 count option, you'll always have the Spice 'n Easy you love. Make dinner easier and get rewarded with savings when you choose our 3 count.
This simple meal comes complete with Arborio rice for a one-pot, quick and easy Saffron & Chanterelle Risotto. Just add water, Parmesan cheese, and butter for a rich, flavorful dish.
Creamy and earthy with umami and subtle floral notes.
*For a vegan version, replace with vegan butter and cheese.
Mellow vegetable broth, saffron, and mushrooms come together for a easy spin on classic risotto.
DIRECTIONS:
In a wide, heavy-bottomed pot, melt butter over medium heat and add Saffron & Chanterelle Risotto Mix. Stir for 1 min., or until mixture is coated in butter and aromatic. While stirring, gradually pour in 3 cups hot water. Reduce heat to medium-low and simmer (uncovered) for 15 to 17 min., or until liquid is mostly absorbed, stirring occasionally. Increase heat to medium and add remaining 1 cup hot water. Stir constantly for 2 to 3 min., or until rice is tender and mixture is creamy. Remove from heat and stir in Parmesan cheese. If the risotto is too thick, loosen with a splash of hot water; if it is too thin, stir in more Parmesan. Serve immediately.
NOTES:
Top with: Additional shredded Parmesan cheese and salt & pepper to taste
Tip: you can use the leftovers to make addictive Arancini, crispy rice balls that pair perfectly with our Rustic Red Sauce Spice 'n Easy.
With leftovers: For arancini, form cold risotto into balls, roll in flour, dip in beaten egg, and coat in bread crumbs. Fry in 375 degree oil until golden brown.
YIELDS:
Serves 6.
Nut-Free
Gluten-Free
Vegetarian
Arborio rice, vegan chicken stock (maltodextrin, sea salt, natural vegetable flavor, yeast extract, potassium chloride, sunflower oil, turmeric, extra virgin olive oil, parsley), onion, chanterelle mushrooms, shallots, black pepper, salt, garlic, parsley, saffron
