Risotto With Saffron And Dried Cherries Recipes

SAFFRON-AND-MUSHROOM BARLEY RISOTTO

Steps:

• Cook a chopped onion in olive oil until soft, about 5 minutes.
• Add 1.5 cups pearled barley and cook, stirring until it's glossy, 2 to 3 minutes.
• Add a pinch of saffron, a splash of dry white wine and a handful of dried porcini mushrooms.
• Stir and let the liquid bubble away on medium heat.
• Add 4 cups hot vegetable stock, a cup at a time, stirring after each addition and waiting until the mixture is nearly dry before adding the next.
• Meanwhile, cook a handful of shiitake mushrooms in olive oil until lightly crisped; stir into the barley when it's done and serve garnished with parsley.

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.

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!

RISOTTO WITH SAFFRON AND DRIED CHERRIES

Steps:

• Place chicken stock in large saucepan and heat to a simmer. Keep warm on the back of the stove.
• Heat the oil in a large, heavy saucepan over moderately high heat. Add the saffron, stir for one minute to release flavor into the oil, then add the onion. Saute until the onion is soft but not browned, about 2 minutes. Add the rice to the pan and cook, stirring constantly, until the grains become transluscent around the edges but are still white in the center, about 3 minutes.
• Immediately stir in the wine and reduce heat to medium. Continue to stir until the wine is absorbed, then add 1 cup of the hot stock. Cook, stirring constantly, until the stock is absorbed.
• Continue stirring and adding stock in 1/2 cup portions, allowing each 1/2 cup to become fully absorbed before adding more, until the rice is tender yet retains its shape and is slightly al dente. (This will take about 15 min.).
• Remove the pan from the heat and season with salt and pepper. Cover the pan and allow to sit for 2 minutes, then fold in the cherries.
• Spoon the risotto into bowls and serve immediately.