Julia Child's Risotto Al La Pimontaise

Indulge in the timeless elegance of Julia Child's Risotto Al La Pimontaise, a luxurious take on classic Italian cuisine infused with the vibrant hue and delicate aroma of saffron. This creamy risotto stars tender Arborio rice simmered to perfection in saffron-infused chicken stock, creating a dish that's both velvety and flavorful. Enhanced by the subtle sweetness of sautéed shallots, a splash of dry white wine, and a rich finish of melted Parmesan and butter, this dish is pure comfort on a plate. Perfect for an impressive dinner party or a cozy night in, this 45-minute recipe is a sophisticated yet approachable addition to your culinary repertoire. Garnish with fresh parsley for a burst of color and savor every bite of this creamy delight!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 5 cups Chicken stock
• 0.5 cups Dry white wine
• 2 small Shallot
• 2 tablespoons Olive oil
• 3 tablespoons Unsalted butter
• 0.25 teaspoons Saffron threads
• 0.5 cups Parmesan cheese
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Heat the chicken stock in a medium saucepan over low heat. Keep it warm but not boiling.

Step 2

Finely dice the shallots and set them aside.

Step 3

In a wide, heavy-bottomed skillet, heat the olive oil and 1 tablespoon of the butter over medium heat.

Step 4

Add the diced shallots to the skillet and sauté for 2-3 minutes, until translucent and softened.

Step 5

Stir in the Arborio rice, ensuring it is well coated in the oil and butter. Cook for 2 minutes, stirring constantly, until the edges of the rice are slightly translucent.

Step 6

Add the dry white wine to the skillet and stir. Cook until the wine is mostly absorbed, about 2-3 minutes.

Step 7

Add the saffron threads to the warm chicken stock. Stir gently to let the saffron infuse and evenly color the stock.

Step 8

Begin adding the saffron-infused chicken stock to the skillet one ladleful at a time, stirring constantly. Allow each addition of stock to be absorbed before adding the next. This process will take about 20 minutes.

Step 9

When the rice is tender and creamy, but still slightly al dente, turn off the heat. Stir in the remaining 2 tablespoons of butter and the Parmesan cheese until melted and fully incorporated.

Step 10

Season the risotto with salt and black pepper to taste. Adjust seasonings as needed.

Step 11

Garnish with fresh parsley if desired and serve immediately.

Nutrition Facts

Serving size	(2398.2g)

Amount per serving	% Daily Value*
Calories	1742.1

Total Fat 96.8g	0%
Saturated Fat 34.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 244.0mg	0%
Sodium 2145.6mg	0%
Total Carbohydrate 108.5g	0%
Dietary Fiber 3.8g	0%
Total Sugars 12.8g
Protein 90.3g	0%

Vitamin D 0IU	0%
Calcium 636.6mg	0%
Iron 9.4mg	0%
Potassium 402.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.3%

Protein: 21.7%

Carbs: 26.0%