Saffron risotto

I’m in the middle of writing a book review -Mama Tried by Cecilia is amazing  and decided to give you an exclusive sneak peak at a recipe I’m able to share with everyone. Normally I would’ve said my thoughts with the review, but I can’t wait to share this with you.

Stayed tuned because more is about to come… And it’s good!

The recipe is: saffron risotto. I added peas and asparagus because they have roughly the same cooking time. I would’ve added more veg’s but didn’t see how I could do that without getting another pan out.

RISOTTO ALLA MILANESE – SAFFRON RISOTTO
Ingredients:
1 small golden onion
1+ 1/2 cups arborio rice
Vegetable broth as needed (just make a big pot, you can save the rest)
1 glass dry white wine
1 large pinch saffron
Margarine
Nutritional yeast
Olive oil

Slice the onion thin, drop some oil in a casserole and let the onion become translucent on medium/low heat. Meanwhile, warm up the broth and keep it almost boiling until the recipe is done. Throw the rice in the casserole and stir well for 1 minute. Add the wine and keep stirring (on low heat). Add the saffron and slowly add the broth using a dipper. Every time it absorbs (keep stirring with a wooden spoon), add some more broth (maintaining the boil) until the rice is ready (about 30 min). When the rice is soft and all the water is absorbed, turn off the heat for few minutes. Put back on low heat add 1 tbsp margarine, sprinkle with nutritional yeast, stir well and serve.

IMG_1001
P.s- use good quality safron, don’t cheap out. Ground saffron works best here if you don’t have access quality saffron. Don’t use threads
The trick to making a risotto is making sure all liquids are room temperature or warmer. You don’t want to add any cold liquid to it. Also always be stiring. I do like using the oven or instant pot method better, but seriously- stove top is easy. Call up a friend, use your blue tooth or speaker phone, chat with them- this dish comes together before you know it.

I omitted the wine and used veggie broth. Make at least 6 cups of broth. I used about 5 and a half cups of broth. I added peas and asparagus, (add the veggies in about a cup of broth away from when you think the dish will be done) the veggies is an inspiration from Jill Nussinow and I’m truly sorry for any confusion this has caused.

This is what my looks like:


What veggies do you like to add to your risotto?

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3 thoughts on “Saffron risotto

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