Saffron Risotto
Recipes · Dinner · Recipe, Typed Supps
Twenty minutes of standing over a pan stirring, which is the entire recipe and cannot be shortened.
Allergens and patterns
Contains milk, sulphites.
Ingredients
- 1 1/2 cups (320g) Arborio Rice — A short round grain with enough surface starch to make the dish creamy. Long grain rice cannot do this at all.
- a good pinch (1g) Saffron — Steeped in a little hot stock first, so the colour and flavour are released before it meets the rice.
- grated (80g) Parmesan — Beaten in hard at the end, off the heat, with the butter. This step is called mantecatura and it is where the texture comes from.
- 3 1/2 tbsp (50g) Butter — Cold, in cubes, at the end. Cold butter emulsifies into the starch; warm butter just makes it greasy.
- 1 small, diced very fine (100g) Onion — Diced small enough to vanish. Chunks of onion in risotto are a texture mistake.
- 1/2 cup (120g) White Wine — In after the rice is toasted, and cooked off entirely before any stock goes in.
- 2 cubes, in 1.2L water (10g) Stock — Kept at a simmer in a separate pan. Cold stock stops the cooking dead each time you add it.
Nutrition per serving
- Calories: 324.5 kcal
- Protein: 10.1g
- Carbohydrate: 28g
- of which sugars: 1.4g
- Fat: 16.4g
- of which saturated: 11.1g
- Fibre: 1.3g
- Sodium: 776.8mg
Method
- Steep the saffron in a ladleful of hot stock.
- Soften the onion, add the rice, and toast it two minutes until the edges go translucent.
- Add the wine and let it cook away, then add hot stock a ladle at a time, stirring, waiting for each to absorb.
- After about 18 minutes stir in the saffron stock, then beat in the cold butter and parmesan off the heat.
Nutrients it supplies
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