Idiazabal Cheese Risotto with Saffron

Idiazabal Cheese Risotto with Saffron

Delicious creamy Arborio rice gently cooked with golden broth", then finished with melted Idiazabal for a luxurious, richly flavored dish.

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Ingredients Method Notes

Ingredients

250 g Arborio rice
1 small onion finely chopped
2 cloves garlic minced
150 ml white wine
1 liter chicken or vegetable broth kept warm
100 g Idiazabal Cheese grated
A pinch of saffron threads
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley chopped (for garnish)

Method

In a large pan, heat olive oil and sauté the chopped onion and garlic until translucent.
Add the Arborio rice and saffron, stirring to coat for 2 minutes.
Pour in the white wine, stirring until absorbed.
Gradually add warm broth one ladle at a time, stirring continuously until the rice is creamy and al dente, about 18–20 minutes.
Stir in the grated Idiazabal until melted, season with salt and pepper, and garnish with fresh parsley.
Serve immediately.

Notes

Saffron and white wine impart a nuanced, aromatic backdrop that complements the bold, nutty flavor of Idiazabal, transforming a classic risotto into a gourmet delight.