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!