Saffron Rositto

Directions

1. Prep your base:
In a small saucepan, warm the vegetable broth over low heat and keep it hot while you cook the risotto.
2. Sauté aromatics: In a large pan over medium heat, melt the butter. Add the diced shallot and cook until softened, then stir in the garlic. Season with salt and pepper.
3. Toast the rice: Add your arborio rice to the pan and stir for 1–2 minutes so it lightly toasts and absorbs the flavor.
4. Deglaze the pan: Pour in the Holland House Sherry® Cooking Wine and stir until mostly absorbed. Let it cook down so it adds depth and richness to the risotto.
5. Add broth gradually: Begin adding the warm vegetable broth 1/2 cup at a time, stirring often. Once the liquid is mostly absorbed, add another 1/2 cup. Repeat until all the broth is used. This should take about 30–40 minutes.
6. Add saffron: When you’re about halfway through cooking (with roughly 2 cups of broth left), stir in the saffron so it can infuse throughout the risotto.
7. Finish & serve: Once the rice is creamy and tender, remove from heat. Top with parmesan and red chili flakes, then serve warm.