Saffron Risotto with Brown Butter and Crispy Shallots

Cooking Temperature

• Heat olive oil to exactly 350°F for shallot frying. Too hot causes oil breakdown and burning; too cool results in soggy, greasy shallots.

• Brown butter over medium heat, swirling continuously. Remove immediately when milk solids turn golden and nutty aroma develops. Extended cooking produces bitter burnt notes.

High Risk Population

• Risotto is a dairy-based dish with low acidity. Immunocompromised individuals, pregnant women, and elderly should consume only freshly cooked; avoid leftovers.

Storage

• Risotto does not store well. The creamy emulsified texture degrades significantly within hours. If storing, press plastic wrap directly onto surface to prevent skin formation and refrigerate within 2 hours.

Allergen Warning

• This dish contains milk and wheat allergens. When serving guests with allergies, use dedicated equipment and avoid cross-contact during the breadcrumb-frying stage.

Handling

• Hot oil at 350°F poses severe burn risk. Use long tongs for shallot batches, keep area dry, and never leave frying unattended. Have a tight-fitting lid nearby for grease fire emergencies.

Cross Contamination

• Do not reuse oil from frying shellfish, fish, or allergen-containing foods for this dish if serving to individuals with those specific allergies.

Equipment Safety

• Use a wide heavy-bottomed pan for risotto and a deep small skillet for frying. Narrow vessels increase oil splatter risk and temperature inconsistency.