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Risotto con pistilli di zafferano

14 Jan 2015

This is possibly the most classic risotto, and it showcases all the wonder of Italian cooking; simple, unpretentious, utterly heavenly. It traditionally accompanies osso buco, but can more than stand on its own.

Recipe

Serves 4

Ingredients

Chicken stock - 1.5 litres/ 50 floz
Butter - 80g/ 2.8oz
Onion – 1
Risotto rice – 350g/ 12.4 oz of Carnaroli or Vialone Nano, if you can get them, are better than Arborio.
Dry white wine – 1 glass
Saffron threads – ½ a teaspoon
Parmesan cheese – 80g/ 2.8oz, grated

Method

Bring the stock to the boil. Melt 2/3rds of the butter in a saucepan and add the finely chopped onion, stirring occasionally on a low heat for 5 minutes. Stir in the risotto rice so it’s evenly coated in butter and starts to turn translucent. Pour in the wine and cook until it has evaporated.
Then start to add the broth, one ladle at a time, so the rice slowly absorbs the liquid. Add more stock as the saucepan goes dry. This will take about 20-25 minutes. The rice should be tender with a pleasant bit of bite in the middle.
Before you add the last ladle of stock, stir in the saffron threads and a pinch of salt. After all the stock has been absorbed take the pan off the heat and stir in the remaining butter and the grated parmesan. Serve.

Risotto con pistilli di zafferano

Recipe

Ingredients

Method

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Risotto con pistilli di zafferano

Recipe

Ingredients

Method

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