Saffron Risotto Risotto Allo Zafferano Recipes
SAFFRON RISOTTO (RISOTTO ALLO ZAFFERANO)
Saffron Risotto (Risotto allo Zafferano), a simple and easy recipe for a weeknight meal, or a light lunch. This classic risotto is a typical dish of Northern Italy, but now widespread in all Italian regions. The few ingredients enhance the aromatic qualities of saffron which also gives that beautiful golden color that makes this dish so unique.
Provided by Nicoletta
Categories Pasta
Time 23m
Number Of Ingredients 9
Steps:
- Pour vegetable broth into a pot and keep on low/medium heat.
- Heat up oil and 1 Tbsp of butter in a medium-deep saute pan (or an enameled cast iron pot).
- Add in the minced onion and saute on medium heat for about 5 minutes. Season with salt and pepper.
- Add the rice and coat well with the oil/butter. Toast the rice for about 1-2 minutes stirring constantly, then pour in the white wine, stir, and cook till wine dissipates about 2 minutes.
- Add the first 2 ladles of broth into the rice and stir. Keep the heat to a medium setting.
- Once the broth is almost all evaporated, add the next ladle and sir. Repeat this for about 15 minutes, stirring often but not constantly. The rice should be almost cooked.
- During the last 5 minute cooking time, in the last ladle of broth dissipate the saffron powder. Pour it into the rice and stir.
- When the broth has almost all evaporated but the rice is still a bit runny and al dente, turn off heat, add in the last of the butter and the Grana Padano. Stir well until all melted and incorporated. Cover and let sit for a couple of minutes.
- Spoon into dishes and enjoy warm.
SAFFRON RISOTTO IN THE PRESSURE COOKER
In Italy, this is known as 'risotto alla Milanese,' 'risotto giallo,' or 'risotto allo zafferano.' Whatever you call it, it is the king of risottos, the simplest yet best known of all. The traditional preparation requires 20 minutes of stirring and cooking, but I managed to learn how to prepare it in the pressure cooker or an Instant Pot®. I swear, you won't notice the difference! I have provided further tips for all your pressure cooker risottos in the notes at the end of the recipe.
Provided by FrancescaM
Categories Main Dish Recipes Rice Risotto Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Soak saffron threads in hot water in a bowl.
- Melt 2 1/2 tablespoons butter in a pressure cooker over low heat. Cook and stir shallot until soft, about 3 minutes. Add rice; cook and stir for a few minutes until rice has absorbed butter and is toasted, about 3 minutes. Pour in wine and allow alcohol to cook off, about 1 minute. Add boiling stock all at once and stir. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound. Reduce heat to low and cook for 4 minutes.
- Remove cooker from heat and release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully open once pressure is completely released and stir well. Stir in saffron, remaining 1 1/2 tablespoon butter, Parmesan cheese, salt, and pepper.
- Let risotto rest for 3 minutes in order to expand, soak up the stock, and absorb flavor. Serve in warmed bowls with extra grated Parmesan cheese.
Nutrition Facts : Calories 523.3 calories, Carbohydrate 75.2 g, Cholesterol 40.8 mg, Fat 15.3 g, Fiber 1.8 g, Protein 11.3 g, SaturatedFat 9.3 g, Sodium 676.6 mg, Sugar 3.2 g
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- In a large saucepan heat 50 g (4 tablespoons) butter. Add the chopped onion and sauté for 2-3 minutes over medium heat. Add the rice and stir thoroughly for about 3 minutes, in order to “coat” the rice well with the butter and onions. (This helps regulate absorption of the liquid.). Add the wine and stir until completely absorbed
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- Add the shallots and half the butter to a medium pot over a medium low heat. Sauté for 2-3 minutes until softened. Add the risotto rice and saffron and sauté until the rice starts to become translucent, this will take approximately 1 minute.
- Add white wine and reduce until evaporated. With a ladle add enough stock to cover the rice. Slowly simmer the rice whilst stirring regularly, adding ladles of stock every few minutes so the rice stays covered. Do this until the rice is al dente, this should take about 15 minutes.
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