Thursday, 2 October 2014

Saffron Risotto.....Risotto Allo Zafferano

This gorgeous risotto is an absolute Jamie Oliver classic. It can be enjoyed as a side dish with meat or even on its own as a meal. Just a few simple ingredienti and this rich, lucious warm dish will be enjoyed by all. Godere...


1.2 litres chicken stock

1 onion, finely chopped
1 celery heart,  finely chopped
2 tablespoons of butter
1 pinch of saffron threads
450g arborio rice
200ml pinot bianco
80g parmesan cheese
extra virgin olive oil


get out a large high sided pan. Peel the onion and get out your celery heart. Finely chop the onion with the celery heart and put into your pan with a tablespoon of butter. Cook for 15 verbale! (mins), until soft. Stirring occasionally. 


Meanwhile put the saffron threads in a small bowl and cover with a small ladleful of hot stock. 

Stir the rice into the pan for a couple of minutes, then turn the heat up to medium, add the vino and cook it away completely. Then add the saffron stock and stir for a few minutes until well absorbed. 

Your rice will then ooze a gorgeous yellow colour.  

Stir regularly for 16 minutes in total. Or until the rice is cotto (cooked). Add a final splash of stock to give the rice a loose oozy consistency. 


Remove from heat, beat in the remaining knob of butter and finely grate in most of the parmesan. sensazionale! now season to perfection. Cover with a lid and leave for 2 verbale! This allows the rice to relax and become really creamy. Delizioso. Stir well.

Finish with a drizzle of olive oil, grate over the remaining parmesan and serve right away! Godere....

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