Saffron Risotto
Ingredients
- 320 gWhite rice (Arborio or Carnaroli type)
- 1 pinchSaffron (threads)
- 1 pcOnion (finely chopped)
- 100 mlDry white wine (good quality)
- 1 LMineral water (kept boiling)
- 60 gUnsalted butter (cut into cold cubes)
- 50 gParmesan cheese (freshly grated)
- 2 tbspExtra virgin olive oil (for cooking)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 LChicken broth (hot)
Method
A creamy rice bound by a butter and cheese emulsion, showing an intense golden yellow color. The grain remains firm at the core under a creamy texture that coats the plate.
- 1
Heat the chicken broth in a saucepan. Take a ladle of hot liquid and add the saffron filaments. Let infuse until the liquid turns bright orange.
- 2
In a sauté pan, melt some of the butter with a drizzle of olive oil. Add the chopped onion. It should become translucent without browning.
- 3
Pour the white rice into the pan. Stir until the grains are glossy and slightly translucent at the edges. The rice should be hot to the touch.
- 4
Pour in the dry white wine. Let it reduce over medium heat until the alcohol has completely evaporated. The smell should be winey but no longer acidic.
- 5
Add the hot broth ladle by ladle, waiting for the liquid to be absorbed before adding more. Stir constantly to release the starch. Halfway through cooking, pour in the saffron infusion.
- 6
Off the heat, add the remaining cold butter and grated parmesan. Mix vigorously to create a creamy emulsion. Adjust the seasoning.
Frequently asked questions
How do you get this dish right?
- Never rinse the rice, you would lose the starch necessary for creaminess.
- The butter for the final liaison must be very cold to create a thermal shock that promotes emulsion.
- The rice is cooked when it is supple on the outside but still offers a slight resistance to the bite.
How long does this dish keep?
Risotto does not reheat well, it loses its texture. Consume immediately.
