I just managed to used up all the Iranian saffron, that hubby brought from his latest trip to Dubai. As saffron is a rare spice here in Czech Republic, I was surprised to find a saffron vendor at a farmers' market in Prague.
Here's how you can make risotto with saffron. Prepare the soffritto using butter (125 g), finely chopped shallots (1 pcs), saffron (1 tsp or more) and a little bit of finely chopped parsley. Fry over medium heat until shallots are translucent, golden and fragrant. Then mix in the risotto rice (I used approximately 350 g of Arbore variety) to give the grains a coating. Now start stirring gently but constantly, and gradually pour in small amounts of chicken or vegetable stock (approx. 1,4 l). Repeat until the rice is al dente and risotto is creamy. Finally, stir in a knob of butter and some grated Grana Padano. Enjoy!
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| My take on Lombardian "risotto allo zafferano" |
Copyright © The Enogastronomist — Learning begets hunger.©