Saffron Crawfish Risotto Food

SAFFRON RISOTTO

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!

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.

SAFFRON CRAWFISH RISOTTO RECIPE

Steps:

• Cook onions in butter in large skillet over medium-high heat until soft. Add rice and saffron; stir 2 to 3 minutes. Add wine; stir until absorbed.
• Stir in 1 cup broth; cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
• Stir in peas, crawfish, Parmesan cheese, salt, cream, lemon juice, and hot pepper sauce. Cook until risotto is thoroughly heated, about 2 minutes.
• If crawfish is unavailable, substitute deveined medium shrimp.

SAFFRON RISOTTO | RISOTTO ALLA MILANESE RECIPE

Steps:

• Make beef or chicken stock. When the stock boils, reduce the heat and hold at a gentle simmer covered with a lid. Meanwhile, finely chop the onion.
• In a non-stick pan, simmer half the butter with the onion for 2 minutes on medium heat. Stir from time to time, till the onion is soft and traslucent. Now add the rice and cook for 2 minutes, always stirring, till the grains are slightly glassy.
• add the white wine, stir and let it evaporate, over high heat. Then add the boiling stock. During cooking, the rice must always be covered with stock. Let it cook for about 14 minutes and stir occasionally until ready.
• While risotto is cooking, crush the saffron threads between two sheets of parchment paper. Then dissolve the powder in half a ladle of hot stock. After about 14 minutes of cooking, turn off the heatand add the saffron.
• Add the butter and parmigiano. Stir and serve