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
LOBSTER RISOTTO WITH SAFFRON, CHERRY TOMATOES AND ZUCCHINI
Provided by Anne Burrell
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the court-bouillon: Prepare a large pot of boiling water (about 8 quarts). To the water, add the lemon halves, garlic, thyme, coriander seeds, bay leaves, salt and wine. Bring the pot back to a boil, then add the lobster and cook until bright red, 10 minutes. Remove the lobster from the water and set aside to cool.
- When cool enough to handle, remove the tail, claw and knuckle meat and reserve the shells and bodies. Keep 2 pieces of claw meat whole and reserve. Slice 1 tail lengthwise into 4 pieces and reserve. Dice the remaining tail into large chunks along with the remaining claw meat and knuckle meat. Set aside.
- For the risotto: Warm the chicken stock in a saucepan over medium-low heat. Add the reserved lobster shells and bodies to the stock.
- Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion, season with kosher salt and a pinch of crushed red pepper and saute until the onions are translucent, 5 minutes. Add the rice and stir to coat with the olive oil and onion. Toast the rice, stirring frequently, for 2 to 3 minutes. Add the wine, tomatoes and a pinch of salt and stir frequently until the liquid has completely absorbed.
- Begin to add the hot stock, two ladlefuls at a time. Stir frequently until the stock has absorbed into the rice. Add the saffron. Repeat adding the stock two more times until the rice is tender but still has some bite to it. There may be leftover stock. Add the zucchini, diced lobster meat, butter, parmesan cheese and parsley. Stir vigorously to combine. Season with kosher salt to taste.
- To plate, scoop generous portions of risotto into 4 bowls. Halve the reserved pieces of claw meat crosswise to make 4 pieces. Garnish each portion with a piece of lobster claw and tail.
SOUTHWESTERN SAFFRON RISOTTO WITH MEAT AND MUSHROOMS
Steps:
- Soak the saffron in 3 tablespoons warm water.
- Bring 4 cups water and the chicken broth to a boil in a small saucepan. Keep warm but not boiling, and stir in the saffron with its water.
- Heat 3 tablespoons of the goose fat or olive oil in a heavy frying pan, such as a Dutch oven, toss in the onion, and sauté until golden. Pour in the white wine, and cook until the liquid is reduced by half. Scatter the rice over the onion, and stir until it becomes pearly white and shiny. Ladle on a quarter of the warm bouillon, and simmer while stirring until it is absorbed.
- Continue cooking the rice while stirring, adding a ladleful of the liquid at a time and letting it be absorbed before adding another ladleful, about 20 minutes total.
- Heat the remaining goose fat or olive oil in a small frying pan. Add the diced goose or turkey breast and mushrooms, and stir while cooking until the mushrooms are cooked through. Stir in the fresh thyme, and set aside until the risotto is done.
- Fold the meat and mushrooms into the risotto, add salt and freshly ground pepper to taste, cover, and let sit for a minute or two. Sprinkle with the parsley, and serve warm.
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-ROASTED CHICKEN WINGS
Saffron brings an unexpected burst of flavor to traditional roasted chicken wings.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and place a wire rack on top of the foil; set aside.
- In a small saucepan, combine olive oil, butter, lemon juice, and saffron. Heat over low heat, stirring occasionally, until butter is melted and mixture is combined.
- Arrange chicken wings on rack and brush with half of the saffron mixture. Season with salt and pepper. Roast for 20 minutes. Turn wings over and brush again. Cook until wings are browned and cooked through, 10 to 15 minutes more.
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SAFFRON RISOTTO RECIPE - DAVID MCCANN - FOOD & WINE
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5/5 (4)Total 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.
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