SAFFRON RISOTTO
Yesterday I took a trip to a village at the foot of the wonderful Sibillini Mountain national park to meet a delightful Dutch family that for a few years now has produced that most delicate, and expensive of spices, saffron. They produce a fine completely natural product of great quality and value.
Provided by Italian Food and Fl
Categories Lunch/Snacks
Time P1DT1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Allow the saffron to infuse for 24 hours in a cup of warm water, about two pistils per person is sufficient.
- Prepare a good vegetable broth by boiling the chopped celery, one of the onions coarsly chopped, the chopped carrot, half the parsley and the chopped potato. Boil for about an hour in a good sized pan with 2 liters of water, salt to taste. stir often.
- Once you have prepared the broth begin the preparation of the risotto.
- Fry the other finely chopped onion in olive oil and when it become translucent add a handful of rice for each person. mix with the onion until well glazed with the oil, about 2 to 3 minutes.
- Then deglaze with the white wine.
- Now begin to add the broth a ladleful at a time, wait until the broth has been absorbed by the rice before adding the next, don't leave the pan! you have to stir constantly.
- At the end of cooking, when the rice is cooked but still slightly al dente - with a little bite - pour in the saffron water turn up the heat to evaporate the excess water.
- Add a piece of butter, the rest of the parsley, finely chopped and grated mild cheese to taste.
- Take off the heat and leave to rest and absorb the flavour of the saffron for five minutes, give a final stir and serve.
Nutrition Facts : Calories 314.2, Fat 9.9, SaturatedFat 4.4, Cholesterol 16, Sodium 93, Carbohydrate 45.5, Fiber 3.5, Sugar 4.2, Protein 4.9
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