Risotto Al Zafferano Recipes

RISOTTO AL ZAFFERANO

Steps:

• Bring stock to a low simmer in a medium pot.
• Heat olive oil in a medium saucepan over medium heat for 1 minute.
• Cook onion until translucent, about 3 minutes.
• Add rice and a pinch of salt. Saute until rice is translucent, 1 to 2 minutes.
• Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine.
• Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful.
• Cook until rice is 'al dente' and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes.
• Divide among 4 bowls. Garnish each with cheese shavings, if desired.

RISOTTO CON ZAFFERANO E PANCETTA IN PENTOLA A PRESSIONE (SAFFRON AND PANCETTA RISOTTO)

Steps:

• Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
• Combine hot water and saffron threads in a small bowl.
• Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
• Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
• Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.

SAFFRON RISOTTO WITH MARROW

Steps:

• Rinse marrowbones, then cover with cold water in a large bowl and soak, covered and chilled, at least 2 hours and up to 24. Scrape off any bone fragments from exposed marrow with a knife. Push marrow out of 1 bone by pressing on smaller opening (marrow will be forced out opposite end). Discard bone and repeat with remaining bones. Pat marrow dry, then cut crosswise into 1/2-inch-thick slices, removing and discarding any connective tissue or bone fragments. Transfer to a plate and chill, covered.
• Bring demi-glace concentrate and 6 cups fresh water to a simmer in a 2-quart heavy saucepan, whisking, until concentrate is dissolved (to make stock), then bring to a simmer. Transfer 1 cup stock to a measuring cup and stir in saffron. Keep remaining stock at a bare simmer, covered.
• Cook shallot in 3 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until liquid is absorbed.
• Add 1/2 cup hot stock (without saffron), salt, and pepper and simmer briskly, stirring frequently with a long-handled wooden spoon, until stock is absorbed. Continue simmering and adding hot stock, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, 10 minutes. Add half of saffron broth and simmer, stirring, until absorbed. Add remaining saffron broth and simmer, stirring, until absorbed. Continue simmering and adding stock mixture, 1/2 cup at a time, until rice is very creamy-looking but still al dente, 18 to 25 minutes total (there will be stock left over). Remove from heat and stir in cheese and remaining 2 tablespoons butter.
• Heat dry cast-iron skillet over high heat until smoking, then add marrow all at once and quickly arrange, cut sides down, in 1 layer using tongs. Sear marrow, turning over once carefully (fat will splatter), until golden and translucent, 1 to 2 minutes total. Transfer marrow with a slotted spoon to paper towels to drain.
• If risotto seems dry, thin to a creamy consistency with some of remaining hot stock. Divide risotto among 6 bowls and top with marrow. Sprinkle with sea salt. Serve immediately, with additional cheese.

RISOTTO CON ZAFFERANO E PANCETTA IN PENTOLA A PRESSIONE (SAFFRON AND PANCETTA RISOTTO)

Steps:

• Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
• Combine hot water and saffron threads in a small bowl.
• Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
• Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
• Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.