Saffron Risotto with Herbed Potato Wedges

Step 1: Preheat the oven to 425°F (220°C). Toss the potato wedges with olive oil, salt, pepper, and fresh herbs of your choice. Spread them on a baking sheet and roast for 30-35 minutes until golden brown and crispy.

Step 2: In a large saucepan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and minced garlic, and sauté until translucent and fragrant.

Step 3: Stir in the Arborio rice and toast it for about 2-3 minutes until slightly translucent. Pour in the white wine, stirring until fully absorbed.

Step 4: Gradually add warm broth, one ladle at a time, stirring frequently, and allowing it to absorb before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Step 5: During the last 5 minutes, add saffron threads dissolved in a ladle of hot broth, along with the remaining butter and Parmesan cheese. Stir in fresh parsley, adjust seasoning as needed, and remove from heat.

Step 6: Serve the risotto hot, garnished with additional parsley, alongside the crispy potato wedges for an exquisite presentation.