Risotto allo Zafferano / Saffron risotto.
Saffron Risotto originates in the region of Lombardy, is a typical dish of northern Italy characterized by a bright yellow color that gives it a touch of elegance.
Saffron risotto is now widespread throughout Italy thanks to its easy preparation and
of course, every region has its own recipe with the addition of some variant with typical regional ingredients.
This is my basic version made with vegetable stock and therefore also suitable for vegetarians.
Risotto is a typical Italian way of cooking rice dishes, usually, cooked in hot vegetable broth or meat or fish stock. The principal varieties of rice normally used in Italy to make Risotto are Arborio and Carnaroli that have the ability to absorb liquids and to release starch during the cooking step of “tostatura” mandatory to get a creamy consistency.
For 4 portions
Basic ingredients for Risotto:
- a large pot
- 350g Riso tipo Carnaroli(Carnaroli rice)
- 100g grated Parmigiano Reggiano
- a glass of good quality white wine
- 1 onion
- 50 g butter
- salt according to taste
- 2 litres of hot vegetable broth
- 125gr of Saffron
First of all WASH YOUR HANDS THOROUGHLY BEFORE and AFTER HANDLING FOOD
To cook the Risotto:
- put half of butter (25g) in the large pot at medium flame
- add the peeled and chopped onion
- sauté for few minute, stirring occasionally
- add the Carnaroli rice
- sautè for 1-3 minutes, stirring frequently. In Italy we call this step “tostatura”: when the browned butter with onion will cover every single grain of rice with a golden patina grease and help the rice to release the starch necessary for the typical creamy consistency.
- add ½ glass of wine and let evaporate stirring frequently
- meanwhile drink the other half of the glass of wine and enjoy!
- in a cup let melt the saffron with some vegatable broth and add to the rice
- add part of the hot broth and stirring frequently, add more broth when the rice becomes dry. If the vegetable broth is not enough add hot water
- – don’t cover it – and let cook for 15 minutes at medium flame, stirring frequently
- when ready, turn off the flame and remove the pot from the stove that is still hot
- add the butter and the grated Parmigiano Reggiano and mix gently. In Italy we call this step“mantecare”.
- Now you can see that the rice and the Saffron are melting together, that mean you made e good job!
- let stand for 5 minutes and serve hot
Recommended drink: Garda classico Bianco white wine served cold.
BUON APPETITO / Enjoy