Saffron & Chanterelle Risotto
Spice 'n Easy
A pot of gold.
With Spice 'n Easy, cooking is as easy as 1, 2, 3! Just open, spice and serve. Each Spice 'n Easy packet includes the pre-measured spices needed to make a quick, simple and tasty recipe.
This simple meal comes complete with Arborio rice for a one pot, easy-to-make risotto. Just add water, Parmesan cheese, and butter for a rich, flavorful dish.
Shopping List: Butter, Parmesan cheese
Arborio rice, vegetable flavored broth base & seasoning [salt, dextrose (made from corn), dehydrated vegetables (onion, tomato, carrot, garlic, red beet), sugar, maltodextrin (made from corn), soybean oil, yeast extract, natural flavor (includes celery extract), caramel color, disodium inosinate, disodium guanylate (flavor enhancer), tapioca starch], onion, chanterelle mushrooms, shallots, black pepper, garlic, parsley, saffron
Flavor of Saffron & Chanterelle Risotto
Our first Spice 'n Easy that includes a grain (Arborio Rice), this floral, earthy risotto is elegant enough for a special occasion and easy enough for everyday dinner.
Saffron & Chanterelle Risotto Recipe
6 Tbsp. butter
1 package Saffron & Chanterelle Risotto Mix
4 cups hot water, divided
1 cup shredded Parmesan cheese
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.
Top with: Additional shredded Parmesan cheese and salt & pepper to taste
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