SAFFRON RISOTTO WITH SPRING ONION, SAFFRON AND GREEN GARLIC
This is inspired by - but much lighter than - risotto Milanese, the mother of all risottos. If you've never made a risotto, start with this utterly simple classic. Green garlic resembles spring onions or leeks. The young bulbs have not yet set cloves. The flavor isn't at all sharp, but more like the flavor of leeks. Prepare as you would leeks.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 45m
Yield Serves four to six
Number Of Ingredients 10
Steps:
- Put the stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby. Make sure that the broth is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan. Add the spring onion, green garlic and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
- Add the rice, and stir just until the grains separate and begin to crackle. Rub the saffron between your thumb and fingers, and stir into the rice. Add the wine, stirring until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock. Continue to cook in this fashion, adding more stock when the rice is almost dry and stirring. When the rice is just tender all the way through but still chewy, in 20 to 25 minutes, it is done. Taste, and adjust seasoning.
- Add another ladleful of stock to the rice. Stir in the Parmesan, and remove from the heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping into a mound.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 7 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 906 milligrams, Sugar 5 grams
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.
SAFFRON RISOTTO WITH GRILLED SHRIMP AND GREEN ONION VINAIGRETTE
Steps:
- Bring stock to a simmer in a saucepan. Heat the olive oil in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored. Raise the heat to high add the wine, and reduce until dry. Reduce the heat, add the rice and saffron and stir until the rice is coated with the oil. Cook 2 minutes.
- Add 1 cup of the stock and cook, stirring, until absorbed. Repeat with a second cup. As the rice becomes dry, add stock in 1/2 cup increments, cooking and stirring until it is absorbed. Add the honey and tarragon and season to taste with salt and pepper.
- Green Onion Vinaigrette: Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water.
- Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle.
- Grilled Shrimp: Heat the oil in a large saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute 2 to 3 minutes on each side. Spoon risotto into large serving bowl, arrange shrimp on top.
SAFFRON RISOTTO
My mom made this risotto for us fairly frequently as we loved it so much. I got this recipe from "Italian Cooking" by Capalbo et al. I was forced to find an actual recipe since my mom doesn't have her recipes on paper (you know how it is :)) and this one comes very close. Yes, it's a bit time consuming and requires a lot of stirring, but you will be well-rewarded in the end for your effort! :D In Italy, this risotto is classically served with osso bucco, but it's wonderful even on its own!
Provided by Mel T
Categories Short Grain Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 561.1, Fat 25.5, SaturatedFat 15.7, Cholesterol 67.8, Sodium 1652.2, Carbohydrate 63.1, Fiber 2.6, Sugar 1.4, Protein 18.4
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