Bobby Flays Quick Saffron Risotto With Roasted Asparagus Recipes

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SAFFRON RISOTTO



Saffron Risotto image

My mom made this risotto for us fairly frequently as we loved it so much. I got this recipe from "Italian Cooking" by Capalbo et al. I was forced to find an actual recipe since my mom doesn't have her recipes on paper (you know how it is :)) and this one comes very close. Yes, it's a bit time consuming and requires a lot of stirring, but you will be well-rewarded in the end for your effort! :D In Italy, this risotto is classically served with osso bucco, but it's wonderful even on its own!

Provided by Mel T

Categories     Short Grain Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

5 cups beef stock or 5 cups chicken stock
1 pinch saffron (1 sachet)
6 tablespoons butter
1 onion, finely chopped
1 1/2 cups arborio rice (if you can find it, carnaroli makes the *best* risotto)
1 cup grated parmesan cheese (not the stuff from the can!)
salt and pepper, to taste

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!

Nutrition Facts : Calories 561.1, Fat 25.5, SaturatedFat 15.7, Cholesterol 67.8, Sodium 1652.2, Carbohydrate 63.1, Fiber 2.6, Sugar 1.4, Protein 18.4

BROCCOLI RABE RISOTTO



Broccoli Rabe Risotto image

Provided by Bobby Flay

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 21

1 bunch broccoli rabe, cut into small florets
8 to 10 cups chicken stock, as needed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1 shallot, brunoised
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups Arborio rice
1 cup dry white wine
1 cup grated Parmesan, plus more for garnish
Piquillo Pepper Salsa, for serving, recipe follows
Bull's blood leaves, for garnish
Chervil, for garnish
7 ounces piquillo peppers, diced (about 1/2 can)
1/2 cup pitted nicoise olives, sliced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon red wine vinegar
3 sprigs fresh thyme, picked and chopped
Kosher salt and freshly ground black pepper

Steps:

  • Blanch the broccoli rabe, and then immediately shock in an ice bath. Remove from the ice and set aside.
  • Heat the chicken stock in a medium saucepan and keep warm on the stove. Heat 1 tablespoon of the butter and the olive oil in a medium high-sided saute pan, and cook the garlic and shallots, sprinkling with salt and black pepper, until soft. Stir in the rice, tossing to coat, and cook 1 minute. Pour in the wine and cook until completely reduced.
  • Add 2 cups of the hot stock and cook until absorbed. Continue adding 1 cup of the stock at a time, stirring often, until all the liquid is absorbed. (You may not need all of the stock.) Cook until the rice is al dente, about 20 minutes.
  • Stir in the broccoli rabe to combine, and then stir in the Parmesan and remaining butter until melted. Adjust the seasoning and serve with the Piquillo Pepper Salsa alongside. Garnish with bull's blood, chervil sprigs and a sprinkle of Parmesan.
  • Combine the piquillo peppers, olives, olive oil, parsley, vinegar and thyme in a small bowl. Season with salt and black pepper and serve with the risotto.

GRILLED RISOTTO PRIMAVERA



Grilled Risotto Primavera image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 12

6 stalks asparagus, trimmed
1/4 cup olive oil, divided
Salt and freshly ground pepper
6 to 7 cups simmering vegetable stock
1 onion, finely chopped
2 shallot, finely chopped
1 cup dry white wine
2 cups arborio rice
1 cup fresh corn kernels
1/2 cup fresh peas
8 basil leaves, chiffonade
Freshly grated Parmesan cheese

Steps:

  • Brush asparagus with 2 tablespoons of the oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, until just cooked through. Cut on the bias into 1/2-inch pieces. Set aside.
  • Use side burner or preheat grill. (Have stock simmering on grill or burner) Heat the oil in a medium saucepan, add the onions and shallots and cook until soft. Add the rice and stir to coat with the oil. Add the wine and completely reduce. Begin adding the stock 1 cup at a time, stir until absorbed. Repeat with the remaining stock and continue cooking until al dente. Fold in the asparagus, corn and peas and season with salt and pepper. Remove from heat and fold in the basil. Serve with Parmesan cheese on the side.

ROASTED BUTTERNUT SQUASH AND SAFFRON SOUP WITH TOASTED ALMOND CROUTONS



Roasted Butternut Squash and Saffron Soup with Toasted Almond Croutons image

Provided by Bobby Flay

Categories     appetizer

Time 2h10m

Number Of Ingredients 27

1 Spanish onion, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1 large carrot, coarsely chopped
2 cloves garlic, smashed
6 parsley sprigs
2 sprigs thyme
1 bay leaf
6 black peppercorns
6 cups cold water
2 butternut squash, halved and seeded
3 tablespoons softened unsalted butter
Salt and pepper
Vegetable stock, recipe above
2 teaspoons olive oil
Pinch saffron
1/4 cup hot water
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Pinch cloves
1/2 cup creme fraiche
2 teaspoons harissa
Almond croutons, recipe follows
Finely chopped chives
French baguette, cut into 1/4-inch slices
Olive oil
Spanish paprika
1/4 cup toasted almonds, coarsely chopped

Steps:

  • Place all ingredients in a medium saucepan and simmer for 1 hour. Strain into a bowl.;
  • Preheat oven to 450 degrees F. Place squash in a baking dish and brush the cut side with the softened butter and season with salt and pepper to taste. Bake in the oven covered for 20 minutes, remove foil and continue baking for 15 to 20 minutes, or until tender. Remove the squash from the oven and scoop out the pulp from the skin. Place the squash in a large saucepan and add the stock. Simmer for 20 minutes. Transfer in batches to a blender and strain through a chinois into a medium saucepan. Heat the olive oil in a small saute pan, add the saffron and saute for 30 seconds add the water and bring to a boil. Add the saffron mixture to the soup and season with the spices and cook for 10 minutes, adding more stock or water, if necessary. Remove from the heat and whisk in the creme fraiche and harissa and season with salt and pepper, to taste. Ladle into bowls and float a few croutons on top. Garnish with finely sliced chives.;
  • Preheat oven to 325 degrees F. Brush bread slices with olive oil and sprinkle with paprika on 1 side. Bake in the oven on a baking sheet for 5 to 10 minutes, or lightly golden brown. Remove from oven and sprinkle with almonds.;

SAFFRON RISOTTO WITH GRILLED SHRIMP AND GREEN ONION VINAIGRETTE



Saffron Risotto with Grilled Shrimp and Green Onion Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 20

5 cups lobster or shrimp stock
3 tablespoons olive oil
1/2 medium Spanish onion, finely chopped
3 cloves garlic, finely chopped
2 cup white wine
2 cups arborio rice
1 tablespoon saffron threads
1 tablespoon honey
2 tablespoons coarsely chopped fresh tarragon
Salt and freshly ground pepper
8 scallions
1/2 large white onion, cut into chunks
3 garlic cloves
1/3 cup rice wine vinegar
1 cup pure olive oil
1 teaspoon honey
Salt and freshly ground pepper
12 large shrimp, shelled and deveined
2 tablespoons olive oil
Salt and freshly ground pepper

Steps:

  • Bring stock to a simmer in a saucepan. Heat the olive oil in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored. Raise the heat to high add the wine, and reduce until dry. Reduce the heat, add the rice and saffron and stir until the rice is coated with the oil. Cook 2 minutes.
  • Add 1 cup of the stock and cook, stirring, until absorbed. Repeat with a second cup. As the rice becomes dry, add stock in 1/2 cup increments, cooking and stirring until it is absorbed. Add the honey and tarragon and season to taste with salt and pepper.
  • Green Onion Vinaigrette: Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water.
  • Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle.
  • Grilled Shrimp: Heat the oil in a large saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute 2 to 3 minutes on each side. Spoon risotto into large serving bowl, arrange shrimp on top.

BARLEY RISOTTO WITH LIMA BEANS, ASPARAGUS AND SPINACH



Barley Risotto with Lima Beans, Asparagus and Spinach image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 large leek, (white and pale green parts only) finely chopped
1 fennel bulb, finely chopped
1 tablespoon fresh thyme, finely chopped
2 1/2 cups pearl barley
7 cups vegetable stock
Pinch of saffron threads
10 spears asparagus, trimmed and sliced into 1/4-inch pieces on bias
1 cup fresh or frozen lime beans (frozen, thawed), fresh blanched in boiling salted water, drained
1/2 pound baby spinach, trimmed and cut into chiffonade
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat grill. Using side burner or top of grill. Heat olive oil in a medium saucepan. Add 1/2 leeks and fennel and cook until soft. Add the thyme and barley and cook for 1 minute. Place the broth and saffron in a large saucepan and bring to a simmer. Begin by adding 2 cups of the stock and stir until the barley has absorbed the stock. Add the remaining leeks and fennel and 4 cups of the broth. Cook until barley is tender and the mixture is creamy, stirring often, about 30 minutes, during the last 10 minutes add the asparagus. If the mixture appears dry, add the remaining 1 cup of stock. Add the lima beans and spinach and cook for 2 minutes. Remove from heat and add cheese, salt and pepper to taste.

BOW TIES WITH ROASTED TOMATOES, ASPARAGUS, AND SHRIMP



Bow Ties With Roasted Tomatoes, Asparagus, and Shrimp image

Working on a description. This is a recipe Lynn gave me. She cooked it for me one night and it was wonderful.

Provided by Paul in Owens Cross

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

12 plum tomatoes, quartered lengthwise
1 small head of garlic
1 1/2 lbs thin asparagus
2 lbs large shrimp (de-veined and peeled)
3/4 cup bow tie pasta
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
salt and pepper
4 teaspoons olive oil

Steps:

  • Preheat oven to 450.
  • Inlarge roasting pan toss tomatoes with 2 tsp olive oil and grinding of pepper.
  • Slice off the top 1/2 in of garlic and discard. Peel off loose skin. Wrap in aluminum foil and add to roasting pan.
  • Roast for 20 min without stirring until tomatoes are wrinkled and beginning to brown.
  • Scatter the asparagus and shrimp over tomatoes.
  • Roast for 10 min or until cooked.
  • Remove garlic from pan, unwrap and let cool for 5 minutes.
  • Cover pan to keep warm.
  • Cook pasta about 8 minutes.
  • Seperate the garlic cloves and squeese out the soft pulp, mash to a paste with the flat side of knife.
  • Drain pasta, add remaining 2 tsp olive oil, garlic, lemon juice, oregano, thyme, salt and pepper, tossing to cover pasta evenly.
  • Transfer to roasting pan, toss gently to combine.

Nutrition Facts : Calories 208.3, Fat 5.3, SaturatedFat 0.7, Cholesterol 195, Sodium 882, Carbohydrate 16.2, Fiber 4.2, Sugar 4.9, Protein 25.5

GRILLED ASPARAGUS WITH SAFFRON AïOLI



Grilled Asparagus with Saffron Aïoli image

Provided by Bobby Flay

Categories     Side     Saffron     Asparagus     Summer     Grill/Barbecue     Bon Appétit     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Aioli
1/4 cup red wine vinegar
1 tablespoon honey
Large pinch of saffron threads
1 cup mayonnaise
2 garlic cloves, minced
Asparagus
2 pounds asparagus, trimmed
3 tablespoons olive oil
1 small red bell pepper, finely chopped

Steps:

  • For aioli:
  • Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat. Bring to boil. Remove from heat. Cool completely. Mix mayonnaise and garlic in medium bowl to blend. Mix in cooled vinegar mixture. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • For asparagus:
  • Prepare barbecue (medium-high heat). Toss asparagus with oil on rimmed baking sheet. Sprinkle with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 5 minutes. Transfer to platter. Drizzle aioli over asparagus. Sprinkle with bell pepper.

RISOTTO WITH SCALLOPS & ASPARAGUS



Risotto With Scallops & Asparagus image

Make and share this Risotto With Scallops & Asparagus recipe from Food.com.

Provided by jeep chick

Categories     Short Grain Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

3 cups water
1 1/4 cups low sodium chicken broth
2 teaspoons olive oil
1/2 red onion, finely chopped
1 1/3 cups arborio rice (or other short grain rice)
12 asparagus spears, cut diagonally into 1-inch pieces
1 1/4 lbs bay scallops or 1 1/4 lbs sea scallops, cut into fourths
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest, grated
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup asiago cheese, grated

Steps:

  • Bring water and broth to a boil in saucepan. Reduce heat and keep simmering.
  • Heat oil in nonstick saucepan and add onion. Reduce heat and saute 1 minute.
  • Add rice. Cook, stirring to coat, about 2 minutes. Add 1 cup of broth mixture; cook, stirring, until liquid is absorbed.
  • Add 1/2 cup of broth and asparagus. Cook, stirring, until the liquid is absorbed. Continue to add the broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. Total cooking time for the rice should be about 25-30 minutes.
  • Stir in scallops, lemon juice, lemon zest, salt and pepper. Cook until the scallops are opaque, the rice tender, and the liquid is absorbed, about 2 minutes.
  • Stir in the cheese and serve.

Nutrition Facts : Calories 412.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 46.9, Sodium 698.5, Carbohydrate 60.8, Fiber 3.1, Sugar 1.4, Protein 30.9

SIMPLE BUT AMAZING! SAFFRON RISOTTO



Simple but Amazing! Saffron Risotto image

This was the dish i first tried saffron in, so amazilngly good! and the best risotto i have ever had! You must try this

Provided by Aleigha Nicole

Categories     Lunch/Snacks

Time 35m

Yield 4 People, 4 serving(s)

Number Of Ingredients 8

1 liter chicken stock or 1 liter vegetable stock
1/2 teaspoon saffron thread
1 tablespoon hot water
60 g unsalted butter
2 tablespoons virgin olive oil
1 onion, finely chopped
250 g arborio rice
pecorino cheese or parmesan cheese, Grated, to serve

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.

Nutrition Facts : Calories 494.1, Fat 22.3, SaturatedFat 9.6, Cholesterol 39.9, Sodium 366.1, Carbohydrate 61.3, Fiber 2.1, Sugar 5.2, Protein 10.8

SAFFRON RISOTTO WITH PISTACHIOS



Saffron Risotto With Pistachios image

Saffron is expensive, but it is worth itand you use such a small amount at a time, you have it for a while. This dish is so good, it is one of my favorites.

Provided by KittyKitty

Categories     Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup unsalted butter
1 medium size yellow onion, chopped
1 teaspoon saffron thread
1 3/4 cups uncooked arborio rice
1 cup dry white vermouth
5 cups chicken broth
1 cup grated parmesan cheese
3 tablespoons coarsely chopped pistachios

Steps:

  • Melt butter in a skillet over medium-high heat; add onion. Saute 5 minutes. Add saffron; saute 1 minute. Add rice; cok 2 minutes, stirring constantly. reduce heat to medium; add vermouth and 2 cups broth. Cook, stirrinng constantly, until liquid is absorbed.
  • Repeat procedure with remaining broth, 1/2 cup at a time. (Cooking time is 30-45 minutes) Remove from heat; stir in cheese and pistachios.

Nutrition Facts : Calories 307.5, Fat 11.7, SaturatedFat 6.3, Cholesterol 26.2, Sodium 669.9, Carbohydrate 38, Fiber 1.7, Sugar 1.4, Protein 11.5

SAFFRON RISOTTO



Saffron Risotto image

Yesterday I took a trip to a village at the foot of the wonderful Sibillini Mountain national park to meet a delightful Dutch family that for a few years now has produced that most delicate, and expensive of spices, saffron. They produce a fine completely natural product of great quality and value.

Provided by Italian Food and Fl

Categories     Lunch/Snacks

Time P1DT1h30m

Yield 4 serving(s)

Number Of Ingredients 11

8 pistils saffron (2 pistils per person)
1 stalk celery
2 onions
1 carrot
1 bunch fresh parsley
1 medium potato
2 cups risotto rice
1 tablespoon olive oil
1 glass white wine
30 g butter
50 g mild cheese, mild pecorino, to taste

Steps:

  • Allow the saffron to infuse for 24 hours in a cup of warm water, about two pistils per person is sufficient.
  • Prepare a good vegetable broth by boiling the chopped celery, one of the onions coarsly chopped, the chopped carrot, half the parsley and the chopped potato. Boil for about an hour in a good sized pan with 2 liters of water, salt to taste. stir often.
  • Once you have prepared the broth begin the preparation of the risotto.
  • Fry the other finely chopped onion in olive oil and when it become translucent add a handful of rice for each person. mix with the onion until well glazed with the oil, about 2 to 3 minutes.
  • Then deglaze with the white wine.
  • Now begin to add the broth a ladleful at a time, wait until the broth has been absorbed by the rice before adding the next, don't leave the pan! you have to stir constantly.
  • At the end of cooking, when the rice is cooked but still slightly al dente - with a little bite - pour in the saffron water turn up the heat to evaporate the excess water.
  • Add a piece of butter, the rest of the parsley, finely chopped and grated mild cheese to taste.
  • Take off the heat and leave to rest and absorb the flavour of the saffron for five minutes, give a final stir and serve.

Nutrition Facts : Calories 314.2, Fat 9.9, SaturatedFat 4.4, Cholesterol 16, Sodium 93, Carbohydrate 45.5, Fiber 3.5, Sugar 4.2, Protein 4.9

CREAMY PARMESAN RISOTTO WITH ASPARAGUS



Creamy Parmesan Risotto With Asparagus image

From the Cuisinart Rice Cooker instruction booklet. Makes 3 cups (serves 6 as a side dish, 4 as a first course, 2 as an entree) This is for the 4 cup rice cooker.

Provided by HeatherN

Categories     Short Grain Rice

Time 1h2m

Yield 6 serving(s)

Number Of Ingredients 11

4 ounces asparagus, peeled, cut into 1 inch pieces
1 teaspoon unsalted butter
1 teaspoon olive oil
1/3 cup onion, finely chopped
1/3 cup carrot, finely chopped
1 cup arborio rice
1/3 cup dry white wine
3 cups chicken broth
4 tablespoons heavy cream
1/4 cup parmesan cheese, freshly grated
1/4 teaspoon white pepper

Steps:

  • Lightly coat the steaming tray of the rice cooker with cooking spray. Place asparagus in steaming tray, reserve.
  • Place butter and olive oil in the rice cooking bowl, turn on and wait one minute. Stir in the chopped onions anc arrots and cover, cook 1 minute.
  • Add the rice; stir to coat completely. Cover and cook 2 minutes.
  • Stir in the wine; cover. Cook 2 to 3 minutes, until wine is completely absorbed.
  • Add the water or stock; stir.
  • Cover and cook 25 minutes, stirring 2 or 3 times during cooking.
  • Place the asparagus filled steaming tray on the rice cooking bowl and cover. Cook until the rice cooker switches to "warm, about 5 minutes longer.
  • When the rice cooker switches to "warm", stir in the heavy cream, Parmesan and white pepper. Replace the steaming tray over the rice cooking bowl and let stand on "warm" for 5 to 10 minutes.
  • Stir the steamed asparagus into the risotto.

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