Hello everyone, hope everything is going well and had a good Easter holiday, I went to London to celebrate with family and we couldn’t not go to a food market (Borough market) to try food produce from all over the world. It was an amazing experience as we could try quality food using simple ingredients like cheese, honey, salami, fruits and vegetables.

Anyway, the good thing was that as soon as we came back home I felt very inspired to use quality ingredients to make delicious recipes just like this Saffron risotto recipe. I know that a lot of people think it is very difficult to cook a good risotto but I will reveal you all the tricks for a good Saffron risotto and I promise you will love the results. To tell you the truth I have been observing my husband a lot before attempting  to make one but I love challenges so I gave it a go 6 months ago and since then risotto has no secrets to me anymore, lol. This Saffron risotto recipe is very easy indeed and the results are amazing as the taste is amazingly creamy and the colours are very fascinating. Who ever follows this blog know that I don’t use artificial colours or preservatives on my recipes, so I am  really happy to have these results from natural ingredients. Click here for the Red Pepper Risotto Recipe

For 2 people, you will need:

200 gr of Arborio rice

1 scallion onion

2 knobs of butter

1/2 small pack of saffron (0,5 g)

Half of  glass dry white wine

50 gr of Parmiggiano Reggiano cheese

Salt

For the vegetable stock:

1 big onion

1 carrot

1 stalk of celery.

Preparation:

First of all, bring to boil the vegetables covered with water then let them simmer on a medium low heat. Remember the stock need to remain warm temperature all the time so it doesn’t afffect the rice when you add it during the process of cooking the risotto.

Apart, boil some water then pour it on a bowl, then add the saffron leaving it to rest, this way it will release the colour and the particular fragrance.

Once the stock is ready and warm, you can finally start cooking the rice. On a heavy-based saucepan or casserole dish add 2 table spoons of olive oil, the chopped scallion onion and slowly cook for about 3 minutes until is translucent and loose the crispness.  Then add the rice  and mix with a spoon for about 3 minutes on a medium heat. After that, add the white wine and let it evaporate. As soon as it does so, add one big kitchen spoon of  the saffron stock let it evaporate and then add one big spoon of the vegetable stock also  let it evaporate, too (make sure to always be stirring the rice in the pan this way it will cook evenly.)

Continue doing this  procedure until the rice is almost cooked just like in the picture below. Now you can add some salt to taste but no too much as we will add Parmesan cheese in the end.

-Remember to leave the stock simmer while you cook the rice.

Finally turn the heat off add the butter and the Parmesan cheese, allow a few seconds for the butter to melt and gently mix everything together being careful not to over dry any possible liquids the risotto has at this stage. I like it quite wet but some other people like it drier, so check your the right consistency.

I really hope you find my way of making risotto interesting and give it a go. What is really important to remember is that you need to have chopped and everything prepared  beforehand. Use a good dry  white wine and always mix the rice while is cooking. You don’t need any tasty stock to enhance flavours as the flavour of the vegetable stock will blend wonderfully with the Saffron aroma, butter and Parmesan cheese. I am working on some interesting spring recipes using everyday ingredients which I will post on my blog in a short time so stay in touch. 🙂

See you on the next recipe, happy cooking.

See you in the next recipe!

Enjoy!

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