Best Saffron Risotto With Spring Onion Saffron And Green Garlic Recipes

SPRING GREEN RISOTTO

Steps:

• Cut off ramp bulbs. Thinly slice greens, and chop bulbs coarsely. Reserve about 2 tablespoons bulb.
• Place a heavy pot over medium-high heat and warm olive oil. Add chopped ramp bulbs and greens. Toss quickly to soften, about 2 minutes. Add rice, and stir for several minutes. Add wine, stir and cook for 2 to 3 minutes.
• Begin adding the warmed broth, a cup or so at a time, stirring and cooking for 5 to 15 minutes between additions. When rice has lost its rock-hard center, add spring greens. Stir, and add the reserved ramp bulbs.
• When greens have wilted, add butter and half the cheese. Taste. Each grain of rice should have a firm center, and the mixture should be soupy. If necessary, add more water or broth and cook a few minutes, stirring occasionally. Add thyme, season with salt and pepper and serve, garnished with remaining grated cheese.

SAFFRON RISOTTO WITH SCALLOPS

Steps:

• Heat butter in heavy three-quart saucepan. Add onion and saute over medium heat until translucent but not brown. Stir in rice and cook, stirring, until grains turn white. Stir in wine and cook, stirring, for five minutes, until most of the wine has evaporated.
• Meanwhile, place the saffron in a small dish and pour a cup of the hot stock over it.
• When most of the wine has evaporated, stir in a half cup of the stock and adjust the heat so the mixture cooks at a steady simmer. When most of that stock has evaporated, stir in the stock with the saffron and continue to cook, stirring frequently.
• Continue adding stock, about a half cup at a time, stirring frequently, until the rice is just barely tender, about 15 minutes longer. You may not need to add all the remaining stock.
• Stir in scallops. Continue cooking, stirring gently, another three to five minutes, until rice is al dente and scallops are cooked. Add a little stock if necessary. Season to taste with salt and red pepper flakes; serve at once.

INSTANT POT CARROT-SAFFRON RISOTTO

Steps:

• Set the electric pressure cooker to sauté and melt 3 tablespoons butter. Add the onion and cook, stirring until translucent, about 5 minutes. Add the carrots and cook until just beginning to soften, about 4 minutes. Season with salt and pepper.
• Stir in the arborio rice and cook until lightly toasted, about 2 minutes. Add the wine and cook, stirring, until it has evaporated, about 4 minutes.
• Stir in the broth and saffron, cover, and set the electric pressure cooker for 5 minutes on high pressure. It will take a couple of minutes for it to come to pressure.
• When the 5 minutes is up, immediately release the pressure. Carefully open the lid, stir in the cheese and remaining 1 tablespoon butter. Season the risotto to taste with salt and pepper, then serve topped with extra cheese.

RISOTTO MILANESE

Steps:

• In large heavy saucepan or skillet, soften shallots in butter. Add rice and cook over fairly high heat, stirring constantly, until grains turn opaque.
• Add dissolved saffron and wine and stir well to prevent rice from sticking to bottom of pan. When liquid has evaporated, add a ladle of hot broth. Repeat this procedure until rice is almost tender but firm. If you run out of stock, add warm water instead.
• Turn off heat and season risotto with salt, pepper and Parmesan cheese to taste. Serve immediately with more cheese passed separately.