Risotto allo Zafferano
- Daniel
- Mar 12, 2022
- 2 min read
Updated: May 22
I have a question for you lovely people: what is your purpose in scrolling thru' your social feed? I scroll mine to get inspiration. As I was scrolling on my TikTok, I stumbled upon @larabellamyers' recipe about risotto cooked in a saffron concoction (I paid attention to her feed cos she was searching for Italian rice in Singapore). Do check her out.
Anyway, I was so intrigued by the whole idea that I decided to do some research. I am actually flabbergasted that this dish is quite well known in Italy, and I wonder why I have not seen or heard of this. I quickly realized that I am barely scratching the surface when it comes to Italian cuisine.
Food is just like music. It is vast and almost limitless. We need to learn the rules in order to cook/bake properly. Then we forget the rules and cook/bake from our hearts. Do make your own vegetable stock. It will make all the difference. I hope you will give this simple yet sophisticated recipe a try.
Ingredients:
Inspired By @larabellamyers
(Serve 2)
Vegetable Stock Homemade, 375ml or More
Saffron, A Fat Pinch
Granulated Sugar, Pinch
High Quality Olive Oil, 2 TBSP
Shallot Finely Minced, 3
Or Red Onion Finely Minced, 1
Sea Salt, Pinch
White Pepper, Pinch
Arborio Rice, 125g
White Wine, 50ml
Unsalted Butter, 15g
Parmigiano Reggiano, 25g
Parsley Finely Chopped, For Garnishing
Equipment:
Cast Iron Skillet / Pan
Sauce Pot x 2
Mortar & Pestle
Directions:
Please visit my "How To Make Vegetable Stock" page for the recipe.
Prep the Stock and Saffron
Keep vegetable stock warm in a small pot over low heat.
Grind saffron and sugar into powder using a mortar and pestle.
Add 1 ladle of stock to the powder, stir to dissolve, and let infuse.
Sauté the Aromatics
In a skillet over medium heat, add 1 TBSP olive oil.
Sauté shallots or red onion with salt and pepper until translucent.
Remove from heat and set aside.
Cook the Risotto
In another pot, heat 1 TBSP olive oil.
Add rice and toast lightly until warm to the touch.
Pour in white wine. Stir and cook until nearly evaporated.
Add 1 ladle of stock. Stir and cook until absorbed.
Add saffron stock and sautéed shallots. Stir until combined.
Continue adding stock one ladle at a time, stirring constantly until creamy and rice is al dente.Avoid adding more than 1 ladle at once.
Finish and Serve
Once risotto is creamy and tender, remove from heat.
Stir in butter and freshly grated Parmigiano.
Taste and adjust with salt and white pepper.
Serve hot, garnished with parsley.
Silky, creamy, chewy, yummilicious...
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