Saffron risotto

 Saffron risotto

This savoury rice dish is enriched by slices of succulent mortadella sausage. How to make saffron risotto? Saffron risotto recipes and ingredient shared on our page.

6 Saffron risotto ingredients

2 tbls olive oil
1 onion, chopped
1 tsp oregano
350g arborio rice
750ml chicken stock
1/2 tsp saffron strands
150ml white wine
350g mortadella sauge, sliced into 6mm pieces
salt and ground black pepper
75g parmesan cheese, grated, to serve

Preparation time : 10 minutes

Cooking time : 20 minutes

Author : Prue Leith

Cookbook : Quick and easy (Confident Cooking)

Saffron risotto recipe

1. Heat the oil in a saucepan, add the onion and oregano. cover and soften over a gentle heat.

2. Stir the arborio rice into the saucepan, add the chicken stock, the saffron strands (it is not necesarry to soak them beforehand), White wine and the mortadella sausage strips. Season well with salt and ground black pepper. Bring to the boil and simmer, uncovered, for 17 minutes, or until all the liquid has been completely absorbed but the arborio rice is slightly firm in the middle.

3. Turn out into a suitable serving bowl and serve with some freshly grated Parmesan cheese.

Tip : Risottos should be served as soon as they are cooked or the rice will löse its firm texture. Arborio rice has an oval-shaped grain, and is shorter and rounder than american short grain rice.

Watchpoint : Be careful only to but parmesan cheese from a shop which has a quick turnover. Preferably bu a piece and grate it yourself otherwise it becomes dry and loses its creamy pungent flavour. Enjoy your meal!

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