How to Make Saffron Risotto
Recipe for Classic Italian Dish with White Wine and Parmesan Cheese
Jul 4, 2009
Saffron is one of the most expensive spices in the world. It comes from the stamens of a purple crocus, and is grown in the Abruzzo region of Italy.
Saffron risotto is a classic Italian dish, with a creamy taste and rich golden colour. This recipe (© Ryland Peters and Small), which appears here with permission, comes from Maxine Clark’s Italian Kitchen (pub Ryland Peters and Small, £19.99), a new cookbook featuring over 75 popular Italian dishes.
In the book, Maxine Clark explains that powdered saffron (zafferano in polvere) is the type that is most commonly used in Italy. She says that fresh powdered saffron should look as if it’s a little damp when unwrapped and should be a deep orangey red. Saffron power can be mixed straight into the dish – if you’re using the stamens themselves, then they’ll need to be soaked in some warm water or stock first, in order to release the colour and aroma. Maxine Clark warns against using the cheaper zafferanone, which is made from the safflower plant and only provides colour.
Saffron Risotto – Recipe
Risotto allo Zafferano
Ingredients – Serves 4-6
- About 1.5 litres chicken or vegetable stock
- 125g unsalted butter
- 1 onion, finely chopped
- 500g risotto rice
- 150ml dry white wine
- 16 saffron threads or ½ teaspoon ground saffron
- 75g freshly grated Parmesan cheese
- Sea salt and freshly ground black pepper
Method
- Put the stock in a saucepan and keep at a gentle simmer. Melt half the butter in a separate large, heavy saucepan and add the onion. Cook gently for 10 minutes, until soft, golden and translucent but not browned.
- Add the rice and stir until well coated with the butter and heated through. Pour in the wine and boil hard until it has reduced and almost disappeared. This will remove any raw alcohol taste.
- Begin adding the stock, a large ladleful at a time, adding the saffron after the first ladleful. Stir gently until each ladleful has almost been absorbed by the rice.
- The risotto should be kept at a bare simmer throughout cooking, so don’t let the rice dry out – add more stock as necessary. Continue until the rice is tender and creamy, but the grains still firm. (This should take 15-20 minutes, depending on the type of rice used – check the packet instructions.)
- Taste and season well with salt and pepper and stir in the remaining butter and all the Parmesan. Cover and let rest for a couple of minutes so the risotto can relax, then serve immediately. You may like to add a little more stock just before serving to loosen it, but don’t let the risotto wait around too long or the rice will turn mushy.
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