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
RISOTTO CON ZAFFERANO E PANCETTA IN PENTOLA A PRESSIONE (SAFFRON AND PANCETTA RISOTTO)
Fragrant, flavorful saffron is the perfect ingredient for a simple, yet tasty risotto. You can prepare this recipe in no time using a pressure cooker, or choose to make it the traditional way in a regular pot.
Provided by miche
Categories Main Dish Recipes Rice Risotto Recipes
Time 33m
Yield 4
Number Of Ingredients 11
Steps:
- Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
- Combine hot water and saffron threads in a small bowl.
- Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
- Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
- Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.
Nutrition Facts : Calories 510.1 calories, Carbohydrate 67.2 g, Cholesterol 30.7 mg, Fat 18.1 g, Fiber 2 g, Protein 12.4 g, SaturatedFat 7.3 g, Sodium 644.1 mg, Sugar 3.7 g
PISTACHIO RISOTTO WITH SAFFRON
I love nuts - just like me! I like the flavor they give the rice. So this time, I decided to go with the pistachios. They make a lot of rice here at the home so we decided to try and make a few changes. The nuts & cheese are added at the end, so there was no problem with our older residents'.
Provided by Manami
Categories Rice
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter, margarine or olive oil in a large skillet over medium-heigh heat; add garlic and saute for 30 seconds to 1 minute.
- Remove garlic from skillet.
- Discard.
- Now, add onion, and saute 5 minutes.
- Add saffron, and saute 1 minute.
- Add rice, and cook, stirring constantly, 2 minutes.
- Reduce heat to medium; add vermouth and 2 cups chicken broth.
- Cook, stirring constantly, until liquid is absorbed.
- Repeat procedure with remaining broth, 1/2 cup at a time.
- Cooking time is 30-45 minutes.
- Remove from heat, stir in cheese and pistachios.
Nutrition Facts : Calories 310.1, Fat 11.8, SaturatedFat 6.3, Cholesterol 26.2, Sodium 238.1, Carbohydrate 39.8, Fiber 1.8, Sugar 1.3, Protein 11.5
SAFFRON RISOTTO WITH PISTACHIOS
Saffron is expensive, but it is worth itand you use such a small amount at a time, you have it for a while. This dish is so good, it is one of my favorites.
Provided by KittyKitty
Categories Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium-high heat; add onion. Saute 5 minutes. Add saffron; saute 1 minute. Add rice; cok 2 minutes, stirring constantly. reduce heat to medium; add vermouth and 2 cups broth. Cook, stirrinng constantly, until liquid is absorbed.
- Repeat procedure with remaining broth, 1/2 cup at a time. (Cooking time is 30-45 minutes) Remove from heat; stir in cheese and pistachios.
Nutrition Facts : Calories 307.5, Fat 11.7, SaturatedFat 6.3, Cholesterol 26.2, Sodium 669.9, Carbohydrate 38, Fiber 1.7, Sugar 1.4, Protein 11.5
VEGAN SAFFRON RISOTTO
Inspired by the flavors of bouillabaisse (the Provencal seafood stew), this creamy, saffron-hued risotto is a special occasion dish for vegans, vegetarians and even meat eaters. Ingredients high in umami (the savory fifth taste), like tomato paste, soy sauce and canned tomatoes, add depth; nutritional yeast adds a bit of a cheesy taste. Make the stock ahead of time, and rewarm it when you're ready to make the dish.
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Separate the white and green (light and dark) portions of the leek, and cut each in half lengthwise; rinse well to remove any soil. Roughly chop the green top, and set aside for the stock. Thinly slice the white portion into half circles, and set aside for the risotto. Cut the tops off the fennel, and roughly chop for the stock. Finely chop the fennel bulb, and set aside for the risotto.
- For the stock: Put the wine, leek greens, fennel tops, carrots, celery, garlic, orange peel, parsley, thyme, bay leaf, 1 teaspoon salt and peppercorns in a large pot. Bring to a simmer, and cook, stirring occasionally, until most of the wine has evaporated, 6 to 7 minutes. Add 10 cups of water, and bring to a boil; reduce to a gentle simmer, and cook until the stock has reduced by about one third (7 to 8 cups), about 30 minutes. Strain, then use the back of a ladle to squeeze out any excess liquid from the vegetables; discard the vegetables, and keep the stock warm (or cool the stock and refrigerate for up to 3 days).
- For the risotto: Add a splash of water to the saffron in a small bowl, and set aside to bloom.
- Heat the oil in a large saucepan over medium heat. Add the sliced leeks, chopped fennel and a pinch of salt, and cook, stirring frequently with a wooden spoon, until soft, 6 to 7 minutes. Add the tomato paste, soy sauce, garlic, 1 teaspoon salt and cayenne, and stir for 1 minute. Add the rice, and stir until coated. Add the wine, and simmer, stirring constantly, until it is absorbed, about 1 minute. Add 3 cups of the warm stock, the saffron and the blooming water to the rice. Bring to a simmer, and cook, stirring constantly, until most of the liquid is absorbed, 7 to 8 minutes. Add 3 more cups of stock, bring back to a simmer and cook, stirring constantly, until the rice is tender but slightly toothsome, 10 to 12 minutes more. In the last few minutes of cooking, add the tomatoes.
- Remove the saucepan from the heat. Stir in half the parsley and 3 tablespoons of the nutritional yeast, and season to taste with salt and pepper. Adjust the consistency of the risotto by adding more of the stock as necessary. Pour into a serving dish, and sprinkle with the remaining parsley and 1 tablespoon nutritional yeast.
Nutrition Facts : Calories 390 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Sodium 870 milligrams, Carbohydrate 62 grams, Fiber 6 grams, Protein 9 grams, Sugar 4 grams
SAFFRON RISOTTO
Provided by Lesley Porcelli
Categories Cheese Dairy Onion Rice Side Sauté Healthy Self Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
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.
CRAB & SAFFRON RISOTTO
Enjoy this crab and saffron risotto for a comforting family supper. A good risotto starts with the rice - try to use a quality carnaroli or arborio rice
Provided by Esther Clark
Categories Dinner
Time 55m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 630 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 2.2 milligram of sodium
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
More about "saffron risotto with pistachios food"
CREAMY RISOTTO ALLA MILANESE (SAFFRON RISOTTO) RECIPE
From seriouseats.com
4.5/5 (4)Total Time 30 minsCuisine ItalianCalories 317 per serving
SAFFRON RISOTTO RECIPE - DAVID MCCANN - FOOD & WINE
From foodandwine.com
SAFFRON RISOTTO WITH SHRIMP AND PISTACHIOS | GIRL VERSUS DOUGH
From girlversusdough.com
Servings 6Total Time 40 minsEstimated Reading Time 6 mins
- In a medium saucepan over medium heat, heat chicken broth to a low simmer. Reduce heat to low. Transfer 1/2 cup broth to a bowl and stir in saffron threads.
- In a medium skillet over medium-high heat, stir pistachios 2 to 3 minutes until toasted and fragrant. Transfer to a cutting board and coarsely chop.
- Heat a large Dutch oven or saucepan over medium heat. Add olive oil. Once oil is shimmering, add onion and salt and cook 2 to 3 minutes until soft but not browned. Add rice and cook another 3 minutes or so until rice is more milky white than translucent.
- Add wine. Cook, stirring often until rice absorbs most of liquid. Transfer 1 cup of chicken broth to rice mixture in saucepan. Stir often until most of liquid is absorbed. Repeat process until 5 cups of broth have been added. Pour in saffron broth and stir until most of liquid is absorbed. At this point, rice should be tender with a slight bite; if it’s still too crunchy, continue to add broth 1/2 cup at a time and stir until most of liquid is absorbed and rice is tender.
SAFFRON RISOTTO WITH SHRIMP AND PISTACHIOS RECIPE
From seriouseats.com
Servings 6Total Time 45 minsCategory Mains
SAFFRON RISOTTO WITH SHRIMP AND PISTACHIOS - TASTY KITCHEN
From tastykitchen.com
20 SAFFRON RECIPES TO ELEVATE YOUR NEXT MEAL - INSANELY GOOD
From insanelygoodrecipes.com
ASPARAGUS RISOTTO WITH PISTACHIOS • ELECTRIC BLUE FOOD
From electricbluefood.com
SAFFRON AND PISTACHIO RISOTTO WITH RICOTTA CHEESE RECIPE
From scroll.in
TOASTED PISTACHIO-CHEESE ARANCINI - FOOD & WINE
From foodandwine.com
SAFFRON RISOTTO WITH PISTACHIOS, SILVER PALATE - SISSY'S RECIPES
From sites.google.com
CREAMY SAFFRON RISOTTO RECIPE - D'ORAZIO FOOD EVENTS
From foodandwine.com
DELICIOUS SAFFRON RISOTTO WITH PISTACHIOS RECIPE | MINDFUL SOUL …
From mindfulsoulcenter.co
SAFFRON RISOTTO | RISOTTO ALLA MILANESE - RECIPES FROM ITALY
From recipesfromitaly.com
SAFFRON RISOTTO {SUPER CREAMY & EASY TO MAKE} - ITALIAN RECIPE BOOK
From italianrecipebook.com
MUSSEL, MULLET, SHRIMP AND SAFFRON RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
SAFFRON RISOTTO WITH PISTACHIOS - CHAMPSDIET.COM
From champsdiet.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