Saffron And Leek Butter Recipes

SAFFRON AND LEEK RISOTTO - SERVED 2 WAYS

Steps:

• Bring the stock to the boil and then add in the saffron. Set it over a very low flame to keep warm.
• Top and tail the leek (If making the charred leeks cut six 1 cm disks and reserve later.)
• Chop the remaining leek into half moons.
• Heat the oil and butter in a heavy based sauté pan.
• Add the chopped leeks and cook for 3-4 minutes over a medium heat, until softened.
• Add in the rice and stir to coat in the oil, until the rice is starting to toast.
• Pour in the the wine and stir continuously until it has been absorbed.
• Reduce the heat to low and add a ladleful of stock to the rice.
• Simmer and stir until it has been absorbed then add another ladle of stock.
• Repeat this until all the stock has been added. At this point the rice should be nicely al dente and have a oozy consistency.
• Remove from the pan from the heat, grate in 2/3 of the parmesan. Add the butter and then beat it into the risotto with a wooden spoon. Put the lid on and set it to one side for 5 minutes.
• Serve with fresh parmesan and chopped parsley - or make the Charred Leeks and Parsley Oil.

SAFFRON AND LEEK BUTTER

Steps:

• In a small saucepan heat the saffron with the wine over moderately low heat until it dissolves. In a small skillet cook the leek in 2 tablespoons of the butter over moderately low heat, stirring, until it is softened, add the saffron mixture, and cook the mixture, stirring, for 1 minute. Let the leek mixture cool to room temperature. In a small bowl cream together the remaining 1 1/2 sticks butter, the leek mixture, the lemon juice, and salt and pepper to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with seafood or vegetables.