The protagonist of this recipe: Gran Pecorino Riserva
Presentation
Farmed with excellent results in Sardinia? Perhaps brought by the Phoenicians who exchanged spices and fabrics in the Mediterranean; with its aromas and colours, saffron goes well with the best rice in the world, but saffron risotto is an all-Italian dish, which takes on, as if by magic, from the delicate amaranth stigmas, a delicate gold colour, which dyes cheese in a creaminess to be enjoyed. Perhaps because saffron is called the king of spices that, together with the magnificent properties of rice, makes such a simple dish a royal dish.
Ingredients
4 people- Rice 280 g
- Gran Pecorino Riserva 60 g
- Butter 60 g
- Veal marrow (optional) 20 g
- Vegetable broth 1 l
- Meat broth (optional) 1/2 l
- Dry white wine 125 cc
- Shallot 1
- Saffron 1 sachet
Method
For the saffron risotto recipe, you need broth, you can decide to make a good vegetable broth or a tasty meat broth.
In a concave pan, let 40 g of butter melt, add the finely minced shallot and, over very low heat, make it transparent.
If you have opted for the version with meat, add the marrow along with the shallot and replace the vegetable broth with a good meat broth.
Combine the rice and toast it for a few minutes, then blend with white wine.
Let the alcohol of the wine evaporate and start cooking the risotto by pouring the boiling broth into the pan a little at a time and continuing to stir.
Melt the saffron aside with one or two tablespoons of lukewarm broth and add it to the risotto, finish cooking by adding the broth a little at a time.
Once cooked, remove the pan from the stove, and whisk the risotto with the remaining butter and grated Gran Pecorino Riserva.
The consistency of the risotto must be thick and creamy, in order to understand if it has reached the right compactness, during the creaming the risotto must create a kind of "wave" in the pot.
Leave it covered for a few minutes and then plate up, serve it hot.
RECIPE BY: Luisa Bayre and her staff
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