SAFFRON RISOTTO
A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 548 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium
SOUTHWESTERN SAFFRON RISOTTO WITH MEAT AND MUSHROOMS
Steps:
- Soak the saffron in 3 tablespoons warm water.
- Bring 4 cups water and the chicken broth to a boil in a small saucepan. Keep warm but not boiling, and stir in the saffron with its water.
- Heat 3 tablespoons of the goose fat or olive oil in a heavy frying pan, such as a Dutch oven, toss in the onion, and sauté until golden. Pour in the white wine, and cook until the liquid is reduced by half. Scatter the rice over the onion, and stir until it becomes pearly white and shiny. Ladle on a quarter of the warm bouillon, and simmer while stirring until it is absorbed.
- Continue cooking the rice while stirring, adding a ladleful of the liquid at a time and letting it be absorbed before adding another ladleful, about 20 minutes total.
- Heat the remaining goose fat or olive oil in a small frying pan. Add the diced goose or turkey breast and mushrooms, and stir while cooking until the mushrooms are cooked through. Stir in the fresh thyme, and set aside until the risotto is done.
- Fold the meat and mushrooms into the risotto, add salt and freshly ground pepper to taste, cover, and let sit for a minute or two. Sprinkle with the parsley, and serve warm.
SAFFRON RISOTTO
Provided by Lesley Porcelli
Categories Cheese Dairy Onion Rice Side Sauté Healthy Self Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired.
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