16 February 2011

Saffron Risotto

Take a good pinch of saffron and pour over a little boiling water in a cup, crush against the side to release as much colour and aroma as possible. Finely chop an onion and soften in olive oil in a large deep frying pan. Add to the pan, aborio or other risotto rice (short rounded grains and firm texture when cooked) and crushed garlic. Stir around to coat the rice with the oil. Pour over boiling stock a few cupfuls at a time, and the contents of the saffron cup. Stir as the rice absorbs the hot stock. When the grains are firm but obviously cooked, stop adding stock. Season to taste, and sprinkle with chopped parsley. Serve with the fish and vegetable kebabs above under a vine-draped pergola preferably, and accompanied by a flinty pale white wine such as Pinot Grigio.

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