Saffron Risotto
Try our recipe for a "saffron risotto!" We suggest topping this one off with crispy slices of lard or some crunchy duck skin for an extra treat for your tastebuds! Prepare from scratch with our boxed carnaroli rice or skip a few steps with our saffron infused risotto mix.
Saffron Risotto
Step 1
Prepare the vegetable broth, boiling for half an hour (at least) a full pot of water with a tablespoon of coarse sea salt, a tablespoon of black peppercorn, carrots, parsley, onions, celery, and zucchini
Step 2
Saute one chopped shallot (high heat) with butter, then add Carnaroli rice, keeping on stirring for around thirty seconds. Then add a cup of white wine (Chardonnay works best), stirring until the wine is absorbed by the rice. Your cooking time starts here. Lower the heat to medium-low and add broth a cup at a time for 17 minutes. Add saffron.
Step 3
Turn off the heat and add unsalted butter, stir then cover for 3-5 minutes. This procedure is called “creaming”. Serve with some balsamic vinegar glaze on top to garnish!
ENJOY!
Ingredients:
(for 4 people)
½ lb Carnaroli rice
2 pouches of saffron powder
Mixed veggies for broth (1 zucchini, 1 onion, 2 carrots, 1 golden potato, 2 celery sticks)
6 oz unsalted butter
1 large shallot
Salt & pepper
balsamic vinegar glaze
Suggested products for this recipe
By Margherite
Flavored and ready to cook Carnaroli rice. Cooking time 17 minutes.
By Anfosso
6 years aged balsamic vinegar glaze. Versatile and amazing on a wide spectrum of plates, such as hard cheeses, beef loin or crostini.