Variation Saffron Risotto Recipes

SAFFRON RISOTTO

Steps:

• Bring the stock to a boil, then reduce to a low simmer.
• Ladle a little stock into a small bowl.
• Add the saffron threads or powder and leave to infuse.
• Melt 4 tbsp of the butter in a large saucepan until foaming.
• Add the onion and cook gently for about 3 minutes, stirring frequently, until softened.
• Add the rice.
• Stir until grains start to swell and burst, then add a few ladlefuls of the stock, with the saffron liquid, and salt and pepper to taste.
• Stir over low heat until the stock is absorbed.
• Add the remaining stock, a few ladlefuls at a time, allowing the rice to absorb all of the liquid before adding more, and stirring constantly.
• After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.
• Gently stir in about two-thirds of the parmesan and the rest of the butter.
• Heat through until the butter has melted, then taste for seasoning.
• Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.
• Enjoy!

SAFFRON RISOTTO | RISOTTO ALLA MILANESE RECIPE

Steps:

• Make beef or chicken stock. When the stock boils, reduce the heat and hold at a gentle simmer covered with a lid. Meanwhile, finely chop the onion.
• In a non-stick pan, simmer half the butter with the onion for 2 minutes on medium heat. Stir from time to time, till the onion is soft and traslucent. Now add the rice and cook for 2 minutes, always stirring, till the grains are slightly glassy.
• add the white wine, stir and let it evaporate, over high heat. Then add the boiling stock. During cooking, the rice must always be covered with stock. Let it cook for about 14 minutes and stir occasionally until ready.
• While risotto is cooking, crush the saffron threads between two sheets of parchment paper. Then dissolve the powder in half a ladle of hot stock. After about 14 minutes of cooking, turn off the heatand add the saffron.
• Add the butter and parmigiano. Stir and serve

SIMPLE BUT AMAZING! SAFFRON RISOTTO

Steps:

• Pour stock into a medium pan and place over a low, constant heat. Put saffron threads in a small bowl, add hot water and set aside.
• Heat butter and oil in a large pan until butter is foaming. Add onion and stir with a wooden spoon for 2-3 minutes or until onion is soft. Add rice and stir for 1minute, then stir in saffron and liquid.
• Add 1/3 cup hot stock, stir for 1-2 minutes, until rice has absorbed most of the stock continue adding 1/3 cup at a time, stirring frequently until rice is tender and creamy.
• Serve imediatly with cheese.

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.

SAFFRON RISOTTO

Steps:

• Heat the stock in a pan over a very low heat - have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it's absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it's absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.
• Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.

VARIATION: SAFFRON RISOTTO

Steps:

• Soak the saffron threads in the warm water for 5 minutes. Set aside. Add the saffron to the risotto along with the final addition of chicken stock. Proceed with the recipe as directed.