Risotto, Saffron

Malzemeler

•1000g (4 c) chicken stock

•½ g (1t) saffron threads (or 1 g if not grinding)

•5g (1 t) salt

•225g (1 ½ c) onion, finely minced/brunoised

•10g (2 t) garlic, minced

•400g (2 c) arborio rice

•200g (¾ c) dry white wine

•75g (¾ c) parmesan cheese, grated

•50g (3 ½ T) unsalted butter

•Olive oil, as needed

Yöntemler

1. Heat chicken stock with saffron and salt until just below simmering.

2. In a separate pot, sweat onion, garlic and a pinch of salt in olive oil over medium heat in a saucier for about 5min. Avoid caramelization.

3. Add arborio rice to onion/garlic and stir to coat. Fry for 5 minutes until translucent.

4. Add white wine to rice and reduce until mostly evaporated.

5. Add about 2c of the warmed saffron stock into the rice, bring to a simmer and stir frequently (about every 30 secs) until absorbed. Repeat twice. After adding the third round of liquid, continue stirring every 30 seconds until about half of the liquid has absorbed. At this point, cover the pot and cook over low heat for 3-4 mins. Taste for doneness. The rice should have bite, but not be chalky or crunchy.

6. To finish, gently stir in parmesan, butter, and a splash of water off heat. Adjust with salt if needed.