So for Christmas my aunt had all our family recipes collected and bound- great idea, great present and great material! This recipe is only one of many variations on a white risotto recipe from my mum. Go ahead and add your own ingredients! This risotto is often served alongside other food, I love it for it’s earthy flavours. It’s very as-you-go, so the measurements are rough- play to your heart’s content. All in all this recipe should take about 30 minutes, with 20-25 minutes being cooking time.
Need:
Saffron Strands
3 or 4 oz of risotto rice per person. Arborio or Carnaroli: NOT basmati, any perfumed rice or long grained rice.
EVOO (no, that’s not what we call it in Italy, but it’s an easy way to type the otherwise-extremely-long Extra Virgin Olive Oil)
Butter
Finely chopped onion (about half per person)
Veggie broth cube
Freshly grated parmesan (not the dry stuff out of a packet mind you)
Dry white wine (if you’re me- not too much, if you’re the rest of my family ‘gollops’)
Boiling water
Do:
A) Put saffro strands in half an eggcupful of hot water, set aside
B) Put a knob (lump) of butter into a medium sized saucepan and a matching amount of olive oil. When butter is making that ‘frizzling’ sound (that’s my mother for you) you add the onion.
C) Once it’s golden brown you add the rice and stir until it’s coated with the butter/EVOO mixture.
D) After a minute, add the wine, and once it’s basically evaporated, add saffron water and boiling water to the top of the rice + half an inch, and then add the broth cube.
E) Allow to simmer and stir often enough for it not to stick to the bottom, adding water as you see fit.
F) The rice will be done when it has absorbed all the water, the mixture has thickened and the rice is transparent- no hard white specks in the middle of the grains.
G) Switch off stove and add 2 knobs of butter and parmesan. Stir and let sit for 5 minutes- have more parmesan on hand for those who want it. SERVE.
Insert mental image since I don’t have one for you .
