Risotto With Saffron And Dried Cherries Food

SAFFRON RISOTTO

Steps:

• Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired.

SAFFRON RISOTTO

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.

RISOTTO WITH SAFFRON AND DRIED CHERRIES

Steps:

• Place chicken stock in large saucepan and heat to a simmer. Keep warm on the back of the stove.
• Heat the oil in a large, heavy saucepan over moderately high heat. Add the saffron, stir for one minute to release flavor into the oil, then add the onion. Saute until the onion is soft but not browned, about 2 minutes. Add the rice to the pan and cook, stirring constantly, until the grains become transluscent around the edges but are still white in the center, about 3 minutes.
• Immediately stir in the wine and reduce heat to medium. Continue to stir until the wine is absorbed, then add 1 cup of the hot stock. Cook, stirring constantly, until the stock is absorbed.
• Continue stirring and adding stock in 1/2 cup portions, allowing each 1/2 cup to become fully absorbed before adding more, until the rice is tender yet retains its shape and is slightly al dente. (This will take about 15 min.).
• Remove the pan from the heat and season with salt and pepper. Cover the pan and allow to sit for 2 minutes, then fold in the cherries.
• Spoon the risotto into bowls and serve immediately.

CRAB & SAFFRON RISOTTO

Steps:

• Heat the oil in a large saucepan over a low heat. Add the onion and a pinch of salt and cook over a low heat for 12 mins until softened. Add the garlic and cook for 1 min. Tip in the rice, then turn up the heat to medium and fry for 3 mins. Pour in the wine and bring to the boil until the liquid is reduced by half.
• Turn the heat up to high and pour half the stock into the pan, stirring continuously until most of the stock has been absorbed. Add more stock, a ladleful at a time, letting each addition be absorbed before adding the next, stirring continuously (you will need most of the stock). This should take around 18-20 mins,by which point the rice should be cooked with a slight al-dente bite to it. Add the butter, both types of crabmeat, the saffron, cheese and the lemon zest and juice, and stir everything together. Season to taste, adding a little more stock to loosen if you need to. Spoon into shallow bowls and top with the herbs.