CLASSIC

SAFFRON RISOTTO

EASY | 30 minutes

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

1

For the saffron risotto recipe, you need broth, you can decide to make a good vegetable broth or a tasty meat broth.

2

In a concave pan, let 40 g of butter melt, add the finely minced shallot and, over very low heat, make it transparent.

3

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.

4

Combine the rice and toast it for a few minutes, then blend with white wine.

5

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.

6

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.

7

Once cooked, remove the pan from the stove, and whisk the risotto with the remaining butter and grated Gran Pecorino Riserva.

8

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.

9

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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