Risotto allo Zafferano is historically linked with the city of Milan in northern Italy. When I worked for Gualtiero Marchesi in Milan, one of his most famous signature dishes was a plain saffron risotto topped with a single sheet of Gold Leaf! Stunning.
Saffron Risotto with Summer Greens and Pea Shoots. Enjoy!
READY IN
30 minutes
30 minutes
PREP TIME
10 mins
10 mins
COOKING TIME
20 minutes
20 minutes
SERVES
4
4
- INGREDIENTS TO GET READY
- 400g Bomba Rice Add to Cart
- 1.2 Litres Vegetable Stock
- 2 x Medium Onions (Finely Chopped)
- 1/2 Teaspoon Saffron Strands (or 1 x Teaspoon Tumeric)
- 4x dessert spoons Extra Virgin Olive Oil
- 200ml Berceo Tempranillo Blanca
- 100ml Creme Fraiche
- 100g Crumbled Manchego Cheese
- Salt & White Pepper
- 240g Summer Greens of your choice, I used New Season English Asparagus, Purple Sprouting Broccoli, Wild Rocket.
- HOW TO MAKE ARANCINI
- 1. In a heavy bottomed saucepan, slowly cook the chopped onions without colour in the Olive Oil. Add the Bomba Rice and cook for a further 3 minutes, stirring constantly, add the white wine to the rice allow to reduce by half.
- 2. Add the saffron and a couple of ladles of hot stock, add a ladle of stock each time the previous stock has absorbed, only stir the rice when adding stock.
- 3. The rice should take around 15 minutes to cook and still have a slight bite, you may not need all the stock.
- 4. Remove the rice from the heat add the creme fraiche and Manchego crumb, season with salt and pepper.
- 5. Blanch your chosen vegetables in rapidly boiling salted water for a couple of minutes, drain and season. Add the rice to a serving bowl, place the vegetables in the center of the rice, garnish with peashoots and enjoy a taste of northern Italy!
