Saffron Risotto With Pistachios Recipes
SAFFRON RISOTTO | RISOTTO ALLA MILANESE RECIPE
Saffron risotto (Risotto alla Milanese) is probably one of the most famous risotto recipe. Creamy and tasty, saffron risotto is made with rice, saffron, butter, meat stock, dry white wine and Parmigiano cheese. The rice traditionally used for this recipe is Carnaroli rice.
Provided by Recipes from Italy
Categories risotto recipes
Time 30m
Yield 4
Number Of Ingredients 7
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
Nutrition Facts : ServingSize 100 g, Calories 144 cal
SAFFRON PISTACHIOS
Saffron, the world's most expensive spice, is fortunately so flavorful that you need only a tiny bit to flavor foods. Used most famously in risotto Milanese, paella and bouillabaisse, saffron adds a kind of aromatic pungency and gorgeous yellow color. Mix into steamed basmati rice or couscous.
Provided by Vicki Butts (lazyme)
Categories Other Appetizers
Time 35m
Number Of Ingredients 3
Steps:
- 1. Preheat the oven to 250°F. Line a baking sheet with parchment paper.
- 2. Place the pistachios and oil in a medium-size bowl and toss to combine. Add the saffron and salt and toss until the nuts are well coated.
- 3. Transfer the pistachios to the prepared sheet and arrange in a single layer. Place in the oven and cook until the nuts just begin to color, about 20 minutes.
- 4. Remove from the oven, transfer the nuts to a paper towel to drain, and set aside to cool before serving.
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
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- 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.
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- In a large saucepan, melt 2 tablespoons of the butter. Add the onion and cook over moderate heat, stirring, until lightly browned, 7 minutes. Add the rice and cook, stirring, until well coated with butter. Add the white wine and saffron, season with salt and black pepper and cook, stirring, until the wine is absorbed, 2 minutes. Add the warm chicken stock 1/2 cup at a time and cook, stirring constantly between additions, until it is absorbed. The risotto is done when the rice is al dente, 25 minutes total. Stir in the grated cheese, transfer to a bowl and let cool.
- Melt the remaining 1/2 tablespoon of butter in a small saucepan. Add the 1/2 tablespoon of flour and whisk constantly over moderate heat for 1 minute. Add the milk and cook, whisking, until thickened. Season with the nutmeg, salt and black pepper and transfer to a bowl to cool completely. Stir in the mozzarella, pistachios and peas.
- Line a large baking sheet with wax paper. Put the eggs, panko and flour for dusting in 3 shallow bowls. Using lightly moistened hands, shape the rice mixture into 16 equal balls. Working with one ball at a time, make an indentation in the center with your finger and press the sides to make the hollow larger. Spoon a scant tablespoon of the pistachio filling into the hollow and press the risotto around the filling to enclose it. Transfer the ball to the baking sheet. Repeat with the remaining risotto and filling. Dust the arancini with flour, tapping off the excess. Coat them with the egg and roll in the panko.
- In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry the arancini over moderate heat, turning occasionally, until golden and heated through, 8 minutes. Drain the arancini on paper towels and serve hot.
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- Melt butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes. Add saffron, and sauté 1 minute.
- Add rice, and cook, stirring constantly, 2 minutes. Reduce heat to medium; add vermouth and 2 cups broth. Cook, stirring constantly, until liquid is absorbed.
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- 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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