SAFFRON RISOTTO

SAFFRON

Our son Jarrod had done some traveling through out India a while back, and upon returning, gifted me with the most heavenly Saffron.  In previous recipes using Saffron I had bought here, the Saffron had a distinct golden color.  This Saffron from India – turns PINK!  And the flavor?  Unbelievable!

I cannot find words to describe this most delectable flavor!  Thank you Jarrod!

The first recipe I had to make was Risotto.   It is a basic risotto recipe – which was exquisite with this Saffron.  I served this with Savory Pork chops, and fresh vegetables.

3-4 cups chicken broth – heated, and kept on a low simmer

2 finely diced shallots

1 large minced garlic clove

5-6 Tblsp. Butter

3 Tblsp. Olive Oil

1 cup Arborio Rice

a good pinch of Saffron

½ cup dry white wine

½ – ¾ cup Parmesan cheese

salt and pepper to taste

Begin by heating the chicken broth, then keep on a low simmer.  In a medium sized sauce pan, melt the butter and olive oil on low -  medium heat.  Add the diced shallots and minced garlic, sauté to sweat out, and the shallots are translucent.  Add the rice and saffron – stirring to coat the rice well – about 2 minutes.  Add the wine and simmer – stirring until the rice has absorbed most of the wine.  Using a ladle, begin to add stock to the rice – stirring, until the rice has absorbed nearly all of the stock.  Then repeat  with one  ladle at a time of stock until the rice is tender and creamy.   Mine took about 30 minutes.  Remove from the heat, stir in 1 Tblsp. Butter, Parmesan cheese, salt and pepper to taste.  Divine!