Risotto allo Zafferano
Servings: 4
Ingredients
- 1 teaspoon saffron threads
- 1 cup water
- 4-5 cups vegetable broth, more as needed
- ½ medium yellow onion, finely chopped
- ⅓ cup extra virgin olive oil, more as needed
- 1 ½ cups (12 ounces) carnaroli rice
- 1 ½ ounces dry white wine
- sea salt to taste
- 3 ounces Parmesan cheese, cold
- 2 ½ ounces unsalted butter, cold
- fresh ground black pepper
Instructions
- To make saffron risotto, place the saffron threads in a small bowl and cover them with the water. Let them infuse for at least 6 hours, or preferably overnight.
- Place the vegetable broth in a saucepan over low heat and keep it warm.
- Pour the olive oil into a heavy wide skillet. Add the onion. Cook gently over very low heat for about 10 to 15 minutes, until the onion is soft and translucent.
- When the onion is tender, add the rice. Stir to coat the rice in the oil then toast it for 1 or 2 minutes, stirring constantly and keeping the heat low to prevent the onion from burning.
- Pour in the white wine and let the alcohol evaporate completely. Begin adding the hot broth one or two ladles at a time, waiting until it is absorbed before adding more. Keep the risotto at a gentle, steady simmer.
- When the rice is almost cooked through, add the saffron along with its infusion liquid. Stir well and continue cooking until the rice is perfectly al dente. Adjust seasoning with salt if needed.
- Remove the pan from the heat.
- Add the cold butter and grate in the Parmesan cheese. Season with pepper and stir to combine. Add a small amount of broth, just enough to achieve a creamy consistency, then stir to create the classic wave texture of a perfect risotto: this process is fundamental and it is called la mantecatura.