elvisbreakfastkatrina

Saffron Series II: Saffron Risotto/ risotto allo zafferano

In Cheese, Main meals, Rice on July 29, 2012 at 9:55 am

As promised, here is the second of my saffron posts. I made this for lunch today to take to share with friends at uni. The recipe came from my risotto bible, Maxine Clark’s ‘Risotto with vegetables, seafood, meat and more.’ If you are a fan of risotto and haven’t yet seen it (which I find hard to believe) then you definitely should! Risotto isn’t that hard to make if you know how to do it, and all it takes is good quality ingredients for meal for an average meal to be turned into a sumptuous risotto. Clark’s recipe for saffron risotto was very simple, but it was truly divine – especially on a wet and windy Auckland afternoon/evening!

 

Ingredients:

1 – 1.5 litres hot vegetable stock or light chicken stock

125 g butter

1 onion finely chopped

(I also always add 2 cloves of chopped garlic, or smoked garlic if I have it)

500g risotto rice (your choice, I always go with arborio)

150ml dry white wine (I just use a generous wine glass rather than measuring)

1/4 tsp ground saffron or 16 saffron threads

75g grated parmesan

salt and pepper

 

Put the stock in a saucepan and keep at a gentle simmer. Melt half the butter in a large, heavy saucepan and add the chopped onion and garlic, if using. Cook on a low heat for about 10 minutes, so the onions are soft, golden and translucent but not browned. Add the rice and stir until well coated with butter and heated through. Pour in the wine and stir until it had reduced down and almost disappeared.

Add the stock, one ladle at a time, stirring until the liquid has almost dissolved between each addition. Add the saffron after the first ladle. The risotto should be kept at a bare simmer throughout, don’t let the rice dry out! Continue cooking until the rice is tender and creamy, but the grains are still firm to the bite.

Taste and season well with salt and pepper. Stir in the remaining butter and add all the parmesan. Cover and let rest for a few minutes before serving, and add a little bit more stock to loosen it if you think it is necessary.

MMMMMM….

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: