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Saffron Risotto With Soppressata- Recipe 🇮🇹

This creamy risotto dish is the ultimate comfort food and the leftovers make great arancini!

Risotto is great because any leftovers you have can be turned into arancini. This simple recipe only takes about 20 minutes and features soppressata. It’s a nice addition to the flavor of saffron. I would actually prefer to use ‘nduja in this dish but it can be difficult to find! If you can find it, I would use ‘nduja in place of the soppressata. This recipe serves dinner for 2 and is best served with a glass of white wine or prosecco. Enjoy!

Ingredients:

  • 1 cup arborio rice
  • 18 oz water 
  • 8 oz saffron water (steep 2 tablespoons of saffron in boiling water for 20 minutes)
  • 1/4 onion, chopped
  • Splash of dry white wine
  • 1/4 cup grated Parmigiano-Reggiano
  • 3/4 stick of unsalted butter
  • Soppressata as needed, sliced into thin strips or ‘Nduja
  • Salt to taste
  • Olive oil as needed

Process:

  1. In a deep pan or dutch oven, saute onions in olive oil until translucent. 
  2. Add rice and stir to coat completely in oil. 
  3. Next, add wine and stir until it is absorbed. 
  4. Add a 1/2 cup of water and saffron water at a time and stir until it is completely absorbed and rice has taken on the pale yellow color of saffron (total about 20 minutes). 
  5. Add butter, grated Parmigiano and salt to taste, stir until completely incorporated. 
  6. Stir in soppressata or ‘nduja. Serve warm.

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