DanielRisotto allo Zafferano
Updated: Mar 27
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.
You will need 2 hops running.
Keep vegetable stock warm in a sauce pot over low heat. It should be barely simmering.
Add saffron and sugar into a mortar.
Grind with a pestle until powder forms.
Add 1 ladle of the stock into the saffron powder.
Mix until everything has dissolved and set aside to infuse.
In a skillet over medium heat, add 1 TBSP olive oil.
Once the oil is heated up, add in the shallots or red onion.
Season with salt and pepper.
Saute until translucent.
Remove from heat and set aside.
In another sauce pot over medium heat, add 1 TBSP of olive oil.
Once the oil is heated up, add in the rice.
Lightly toast until it is warm to the touch.
Add in the white wine.
Stir and cook until it has almost evaporated.
Add in 1 ladle of the stock.
Stir and cook until it has almost evaporated.
Add in the saffron infused stock and shallots.
Stir to combine well. Continue stirring and cooking until the liquid has almost evaporated.
Repeat the process of adding 1 ladle of stock, stirring and cooking until the risotto is creamy and the rice is al dente. You might or might not need extra stock.
*Do not be tempted to add in more than 1 ladle.*
Very much like al dente pasta, the rice should still have a bit of chew and not marshy.
Remove from heat, immediately add in the butter and grate in the parmigiano.
Mix until everything has melted. Taste and seasonings with salt and white pepper.
Transfer onto serving plates and garnish with parsley.
Serve immediately.
Silky, creamy, chewy, yummilicious...