Risotto allo Zafferano

Download Recipe Card

This is the way we make risotto in Piemonte but, like many other dishes, everybody has its own recipe and secrets.
My Nonna, who lives in a small area of Piemonte called Monferrato where food traditions are a mix of influences from Piemonte, Lombardia and Liguria, used to make this risotto with the addition of chicken livers or sausage.  
It was a richer and very tasty addition. Sausage meat or diced chicken livers would go in just after sweating the onions and before toasting the rice. 
This recipe can be transformed into any risotto you might like, by removing the saffron and adding  your  ingredient of choice after sweating the onions.
Mushrooms, Asparagus, seafood... ingredients can vary according to your mood or season.


Ingredients


1 pinch saffron strands
1 onion
4 tbsp olive oil
50g  butter
1/2 glass  dry white wine
350g risotto rice
1.7 litres beef stock
100g Parmesan
Salt and pepper to taste

Heat the stock in a saucepan
and keep it warm; soak the saffron strands in a coffe cup of boining water.

Melt the 20g of butter and 4 tbsp of oil in a wide, shallow, heavy-based saucepan over a low to medium heat, add the chopped onion and cook for a couple of minutes or so, stirring frequently with a wooden spoon, until softened.

Add the risotto rice and keep stirring for a minute or so, then turn up the heat and add the white wine. Keep stirring until it is absorbed.

Start ladling in the hotstock, and cover the rice.
Allow the stock to absorb before of adding the next few ladels. Stir and ladle the stock into the rice until it is cooked but still has a slight bite to it.

Do not over stir, that would release too much starch and make your risotto too heavy. Half way through your cooking time add the saffron and the water to the rice.

The risotto should be ready in about 20 minutes, however, if you find the rice is cooked to the texture you like before the stock’s run out, don’t feel the need to use all the liquid.

Turn off the heat and stir in the remaining butter  and the grated Parmesan, then season to taste. Serve immediately, spooning the mixture into warmed bowls.