Conflictfood cooks saffron risotto
Let’s cook saffron risotto!
Saffron is probably one of the most exotic and rare spices, and we know that not everyone knows how to use the king of spices properly.
We want to change that! Invite 2-3 friends and cook one of the Italian gourmet classics, the saffron risotto. Grab a wooden spoon and start! We guarantee your guests and you will be thrilled!
200g risotto rice
1 glass of white wine (or grape juice and a squeeze of lemon)
0.1g Conflictfood Saffron
400ml vegetable stock
60g freshly grated Parmesan cheese
2 thyme sprigs
2 bay leaves
+ freshly ground pepper, strong olive oil, salt
ca. 45 min
Put 0.1g of saffron (approx. half a teaspoon) in a glass, pour a shot of hot water over it and set aside. This way the red threads have time to develop their full flavor and its deep-yellow color.
Sweat the chopped shallots in a saucepan on a lug of olive oil. Don’t shy away from using a bit more oil. After all the risotto is an Italian dish!
Add the rice and pour in the glass of wine. Then add bay leaves and thyme and stir for 2-3 minutes.
In a second pot cook vegetable stock – this is either homemade, from root vegetables, leek and spices, or ready-made, depending on how much you want to impress your guests.
Pour the stock gradually into the rice and keep stirring. Whenever the rice is too dry, add a cup of stock. Up till now this has taken a quarter of an hour.
So it doesn’t get boring, your guests should join you in the kitchen, share the rest of the wine / grape juice and gossip with you.Shortly before the end of cooking it gets really exciting: Take the glass with the saffron and slowly stir it in the rice. Make sure that your guests also see how the white rice mixture is gradually becoming golden yellow and your whole kitchen full of saffron scent!
Saffron has a wonderfully smoky, earthy flavour such as tobacco, slightly bitter but at the same time plump and full-bodied. The taste is not easy to describe, but when you’ve had the king of spices on your tongue, it is unforgettable.
Now it’s turn to finish off with the grated parmesan, salt, pepper and even a drizzle of olive oil. At the end, sensibility is needed again: Depending on the consistency pour another shot of broth or let it thicken for one more minute.
Serve the risotto on flat, white dishes, so the fantastic color stands out. If you have something green in the house, garnish the dish with thyme, chives, or whatever you like.
The team of Conflictfood wishes you ‘Buon Appetito’!