SAFFRON RISOTTO
My mom made this risotto for us fairly frequently as we loved it so much. I got this recipe from "Italian Cooking" by Capalbo et al. I was forced to find an actual recipe since my mom doesn't have her recipes on paper (you know how it is :)) and this one comes very close. Yes, it's a bit time consuming and requires a lot of stirring, but you will be well-rewarded in the end for your effort! :D In Italy, this risotto is classically served with osso bucco, but it's wonderful even on its own!
Provided by Mel T
Categories Short Grain Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring the stock to a boil, then reduce to a low simmer.
- Ladle a little stock into a small bowl.
- Add the saffron threads or powder and leave to infuse.
- Melt 4 tbsp of the butter in a large saucepan until foaming.
- Add the onion and cook gently for about 3 minutes, stirring frequently, until softened.
- Add the rice.
- Stir until grains start to swell and burst, then add a few ladlefuls of the stock, with the saffron liquid, and salt and pepper to taste.
- Stir over low heat until the stock is absorbed.
- Add the remaining stock, a few ladlefuls at a time, allowing the rice to absorb all of the liquid before adding more, and stirring constantly.
- After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.
- Gently stir in about two-thirds of the parmesan and the rest of the butter.
- Heat through until the butter has melted, then taste for seasoning.
- Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.
- Enjoy!
Nutrition Facts : Calories 561.1, Fat 25.5, SaturatedFat 15.7, Cholesterol 67.8, Sodium 1652.2, Carbohydrate 63.1, Fiber 2.6, Sugar 1.4, Protein 18.4
SAFFRON RISOTTO
A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat the stock in a pan over a very low heat - have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it's absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it's absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.
- Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.
Nutrition Facts : Calories 548 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium
SAFFRON RISOTTO WITH SHRIMP AND PEAS
Plump shrimp and fresh spring peas make a delicious duo in this lemony risotto, while a pinch of saffron gives it a striking golden hue.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 55m
Number Of Ingredients 12
Steps:
- In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and saffron; cook until wine is mostly evaporated, about 30 seconds.
- Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.) Add shrimp and peas to skillet with last addition of broth; cook until shrimp are opaque, 2 to 3 minutes.
- Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Drizzle with oil and sprinkle with more cheese and pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.
PEA RISOTTO
This risotto makes the most of peas with a pea purée, pea shoots and cooked sweet little peas
Provided by Good Food team
Categories Dinner, Main course, Starter
Time 1h
Yield Serves 4 or 6 as a starter
Number Of Ingredients 9
Steps:
- Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
- Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency - this will take 20-30 mins.
- Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.
Nutrition Facts : Calories 274 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.91 milligram of sodium
GREEN PEA AND SAFFRON RISOTTO
Make and share this Green Pea and Saffron Risotto recipe from Food.com.
Provided by petlover
Categories Short Grain Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak saffron in milk.
- Saute onions ( medium to medium high) in olive oil until translucent.
- Add peas and rice then cook for 5 minutes.
- Pour in warmed wine. Cook until alcohol in wine is cooked off. Stir constantly.
- Add vegetable stock, Cook until all liquid is absorbed. Add more stock if necessary - the rice should be firm but slightly soft but not mushy.
- Once rice is cooked stir in the saffron. Add salt and grated cheese to taste.
- Cover risotto and turn off flame. let sit for 5 minutes.
Nutrition Facts : Calories 251.6, Fat 4, SaturatedFat 0.7, Cholesterol 1.1, Sodium 7, Carbohydrate 44.7, Fiber 2.6, Sugar 2, Protein 4.7
More about "green pea and saffron risotto food"
RISOTTO MILANESE WITH SAFFRON AND PEAS - A FOODCENTRIC LIFE
From afoodcentriclife.com
Cuisine ItalianTotal Time 40 minsCategory Main CourseCalories 565 per serving
- Place chicken broth in a small saucepan and bring to a bare simmer. Crush the saffron into the pan and allow it to release its flavor and golden color into the broth.
- Place a medium saucepan with sloping sides (easier to stir than a straight sided pan) over medium heat. Heat olive oil then add onion and cook until soft and translucent, stirring with a wooden spoon. Add the garlic and cook another 60 seconds.
- Add the rice and cook for 1-2 minutes, stirring, until the rice is coated with the oil. Add the wine and cook until it is almost gone. Season with a little salt.
- Begin adding the hot broth about a half a cup at a time, stirring the risotto gently with the wooden spoon until the broth is absorbed. Do again with the next half cup of broth, stirring until almost absorbed. Repeat until all of the broth is incorporated, about 20-25 minutes.
CAULIFLOWER RISOTTO WITH SAFFRON AND PEAS | TASTY KITCHEN ...
From tastykitchen.com
LAZY PEA AND SAFFRON RISOTTO | CANADIAN LIVING
From canadianliving.com
PEA AND SAFFRON RISOTTO CAKES | CANADIAN LIVING
From canadianliving.com
SAFFRON RISOTTO WITH GOAT CHEESE AND PEAS - UMAMI GIRL
From umamigirl.com
5/5 (5)Total Time 30 minsCategory GrainsCalories 384 per serving
- Add the onion and the salt and cook, stirring frequently, until beginning to soften, about five minutes.
- Add the wine and cook, stirring frequently, until nearly absorbed. Lower heat to medium if necessary to prevent any hint of burning.
CAULIFLOWER RISOTTO WITH SAFFRON & PEAS | PALEO GRAIN FREE ...
From eatwellenjoylife.com
5/5 (1)Category Vegetable
- Heat 1¼ cups of stock in a saucepan. Turn off the heat. Add the saffron threads and let steep for 30 minutes.
- Chop the cauliflower into small pieces. Add the cauliflower to a food processor. Pulse to create a finely chopped cauliflower that resembles a grain, such as quinoa or rice.
- Heat 1 tablespoon of olive oil in a saute pan, on medium-low heat. Sauté the leeks and garlic for a few minutes, until softened.
CREAMY SAFFRON RISOTTO RECIPE - D'ORAZIO FOOD EVENTS ...
From foodandwine.com
Servings 10Total Time 40 mins
- In a large saucepan, bring the chicken broth to a boil over high heat. Cover and keep hot over low heat.
- In a heavy 6-quart pot or casserole, melt 2 tablespoons of the butter over moderate heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Crumble in the saffron threads and cook for 1 minute, stirring. Add the rice and stir to coat thoroughly with butter, about 2 minutes. Add the wine and cook over moderately high heat, stirring, until evaporated. Add enough hot stock to cover the rice (about 1 1/2 cups) and bring to a boil, stirring. Reduce the heat to moderate. Cook, stirring the rice constantly, until the stock has been absorbed. Continue adding the stock, 1 1/2 cups at a time, and stirring until it is absorbed before adding more; the risotto is done when the rice is just tender and the liquid is thick, about 25 minutes total.
- Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter and the cheese. Season the risotto with salt and pepper and serve.
SAFFRON RISOTTO RECIPE - DAVID MCCANN | FOOD & WINE
From foodandwine.com
5/5 (2)Category RiceServings 4-6Total Time 30 mins
- Bring broth to a boil over high in a medium saucepan. Reduce heat to low, and maintain a simmer. In a second medium saucepan, toast oil, rice, and shallots over medium, stirring often, 3 minutes (do not brown).
- Add wine and saffron to rice mixture; stir until wine is absorbed. Add broth, 1/2 cup at a time, stirring often until each addition is absorbed before adding the next and maintaining a bare simmer over medium. After 12 minutes, taste often until rice reaches desired firmness. It should not be crunchy, but a firm center should remain. The cooking process will take approximately 25 to 30 minutes, depending on the age of the rice and the heat of your stove. Season with salt and pepper.
- Remove from heat, and stir in beef fat until melted. Add cheese, and stir to combine. Serve in very hot bowls or soup plates. Garnish with more cheese, if desired.
RECIPE: OVEN-BAKED RISOTTO WITH PORCINI, PROSCIUTTO & PEAS ...
From edibletcetera.com
Estimated Reading Time 4 mins
PRAWN AND SAFFRON RISOTTO RECIPE | HELLO CHEF
From hellochef.me
Category VeganCalories 635 per serving
THE BEST WINE WITH RISOTTO PAIRINGS - WHAT WINE FLAVOR IS ...
From vinodelvida.com
Estimated Reading Time 7 mins
RECIPE: LEMON & PEA TENDRIL RISOTTO WITH SAFFRON ...
From blueapron.com
3.8/5 Servings 2Cuisine ItalianCalories 555 per serving
PEA AND SAFFRON RISOTTO WITH FAVA BEANS (GLUTEN-FREE ...
From theheritagecook.com
Servings 8Estimated Reading Time 7 mins
SAFFRON RISOTTO WITH PEAS AND ASPARAGUS
From pcrm.org
Servings 6Calories 375 per servingCategory Dinner
SAFFRON ASPARAGUS RISOTTO – THE FOODOLIC RECIPES
From thefoodolic.com
Estimated Reading Time 5 mins
WILD MUSHROOM RISOTTO WITH SAFFRON - DELICIOUS LIVING
From deliciousliving.com
Estimated Reading Time 1 min
GREEN PEA RISOTTO | LISA'S KITCHEN - COOKING HINTS | FOOD ...
From foodandspice.com
Cuisine ItalianServings 4
PEA AND PANCETTA RISOTTO - FOOD AND JOURNEYS
From foodandjourneys.net
Category Main CourseCalories 760 per servingTotal Time 40 mins
SCALLOP, PEA AND SAFFRON RISOTTO — EM'S FOOD FOR FRIENDS
From emsfoodforfriends.com.au
Estimated Reading Time 1 min
GREEN PEA, CRISPY PANCETTA & GREEN CHILLI RISOTTO - RISO …
From risogallo.co.uk
RISOTTO WITH GREEN PEAS RECIPE - FOOD NEWS
From foodnewsnews.com
SAFFRON AND PEA SHOOT RISOTTO - EATINGFROMTHEGROUNDUP.COM
From eatingfromthegroundup.com
VEGETABLE RISOTTO WITH SAFFRON AND GREEN PEAS STOCK PHOTO ...
From dreamstime.com
ASPARAGUS, PEA AND SAFFRON RISOTTO (WITH OR WITHOUT SHRIMP ...
From delicious-food-kitchen.blogspot.com
OATMEAL RISOTTO WITH SAFFRON, GREEN PEAS & MUSHROOMS ...
From youtube.com
GREEN PEA & RICOTTA RISOTTO MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
VEGETABLE RISOTTO WITH SAFFRON AND GREEN PEAS STOCK IMAGE ...
From dreamstime.com
PAUPIETTE OF LEMON SOLE – DARTMOUTH FOOD FESTIVAL
From dartmouthfoodfestival.com
⏰ CHEAT'S SAFFRON RISOTTO WITH SHRIMP AND PEAS
From onthemenublog.com
VEGAN SAFFRON RISOTTO WITH PEAS & ASPARAGUS RECIPE
From foodreference.com
GREEN PEA AND SAFFRON RISOTTO - CRISIS BROWNIES
From crisisbrownies.blogspot.com
SAFFRON AND PEA RISOTTO | SYDNEY FOOD CO.
From sydneyfoodco.com
OUR BEST RISOTTO RECIPES - FOOD COM
From foodnetwork.com
SAFFRON RISOTTO WITH PEAS AND ASPARAGUS | RECIPE ...
From pinterest.com
GREEN PEA AND SAFFRON RISOTTO RECIPES
From tfrecipes.com
QUICK SAFFRON RISOTTO | PATH OF LIFE
From pathoflife.com
SAFFRON RISOTTO WITH SHRIMP AND PEAS RECIPE - FOOD NEWS
From foodnewsnews.com
GREEN RISOTTO GORDON RAMSAY - SAFFRON RISOTTO
From kia-automobile.blogspot.com
PROSCUITTO AND GREEN PEA RISOTTO RECIPE - RICE RECIPES
From foodreference.com
VEGAN PUMPKIN & WILD MUSHROOM RISOTTO WITH SAFFRON
From veganfoodandliving.com
RISOTTO WITH SAFFRON, SEAFOOD AND PEAS RECIPE | LEMONS ...
From lemonsandanchovies.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love