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https://www.lifestylefood.com.au/recipes/15945/risotto-saffron

LifestyleFOOD.com.au

Risotto Saffron

Give this risotto a go on a cold winter's night.

Ingredients

  • Put the stock onto the stove with the saffron strand and bring to a simmer.

  • Always keep it simmering so when you add it to the risotto it doesn’t cool the risotto down and make it gluggy.

  • Finely chop the onion and sauté until transparent.

  • Don’t brown the onion otherwise this will impart bitterness.

  • Add rice, stir to coat and crack. About 2-3 minutes.

  • Add stock to the rice, half a ladle at a time while continuously stirring, allowing the stock to be absorbed by the rice before adding the next.

  • If the stock is added to quickly or the risotto is not stirred regularly it will not develop that creamy texture which is famous for.

  • Add liquid until the rice is cooked. The rice will still be slightly firm to bite (al dente).

  • Remove from the heat, add Parmesan and extra parsley and serve immediately.

Method

  • 1.

    Put the stock onto the stove with the saffron strand and bring to a simmer.

  • 2.

    Always keep it simmering so when you add it to the risotto it doesn’t cool the risotto down and make it gluggy.

  • 3.

    Finely chop the onion and sauté until transparent.

  • 4.

    Don’t brown the onion otherwise this will impart bitterness.

  • 5.

    Add rice, stir to coat and crack. About 2-3 minutes.

  • 6.

    Add stock to the rice, half a ladle at a time while continuously stirring, allowing the stock to be absorbed by the rice before adding the next.

  • 7.

    If the stock is added to quickly or the risotto is not stirred regularly it will not develop that creamy texture which is famous for.

  • 8.

    Add liquid until the rice is cooked. The rice will still be slightly firm to bite (al dente).

  • 9.

    Remove from the heat, add Parmesan and extra parsley and serve immediately.

Notes

Don’t ever wash the rice, this will just wash away the starch.

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Posted by Susan1795 •13w ago • Report
This is a fairly good recipe but the rice needs to be toasted until an opaque white before the liquid is added. Keep stirring until it is white and a few lightly browned kernels are fine. Then add the liquid. This will help it cook in the 20 to 30 minutes necessary to make a creamy risotto.
Al dente does not mean grainy or crunchy or tough. The rice should be tender and this only happens with proper cooking in the stages required. Toasting the rice will make each kernel independent but it will still release the necessary starch to make the rice delicious.
After about 20 minutes, taste test the rice to judge if it is cooked properly. : )