- 1
Ingredients
- saffron powder
- 4 g
- chicken broth
- 190 ml for the reduced saffron broth; 1.2 litres for the risotto
- carnaroli rice
- 320 g
- grated Parmesan cheese
- 80 g
- dry white wine
- 1/2 glass
- butter
- 60 g
- reduced saffron broth
- 50 ml
- white onions
- 1 tbsp finely chopped
- extra virgin olive oil
- 2 1/2 tbsp
- lemon juice
- 1 tbsp
- liquorice powder
- 2 g (pinch)
- salt
- A pinch
- sugar
- See more at: http://www.italymagazine.com/recipe/massimiliano-alajmos-saffron-risotto-liquorice-powder#sthash.By8wGwIo.dpuf
Preparation
Step 1
Preparation
For the reduced saffron broth: melt the saffron powder in the chicken broth and simmer until broth reduces by a third. (This will produce more reduction than you need for one risotto, so freeze remaining reduction for the next time you make this dish.) For the risotto: heat the oil in a large frying pan and add the onion. Once onion is transparent, add rice and cook for a couple of minutes until all the rice is coated with oil. Add white wine and stir until wine has evaporated. Now pour in a ladleful of boiling stock and when the rice has absorbed it, add another. Continue in this way, adding the stock and 30g (2-3tbsp) of the saffron broth gradually, and stirring every so often to prevent the rice sticking to the bottom of the pan. Stir in the salt and sugar. Once cooked, remove from the heat and stir in the butter, Parmesan cheese and lemon juice. Add another drop of boiling broth and spread risotto out over warm serving plates. Sprinkle surface of risotto with the liquorice powder and decorate plate with a quick brush of remaining saffron broth. Alajmo's tip: as an alternative, instead of using liquorice powder you can garnish risotto - already flavoured with a grating of orange zest and finely chopped parsley – with a reduction of blood orange juice.
For the reduced saffron broth: melt the saffron powder in the chicken broth and simmer until broth reduces by a third. (This will produce more reduction than you need for one risotto, so freeze remaining reduction for the next time you make this dish.) For the risotto: heat the oil in a large frying pan and add the onion. Once onion is transparent, add rice and cook for a couple of minutes until all the rice is coated with oil. Add white wine and stir until wine has evaporated. Now pour in a ladleful of boiling stock and when the rice has absorbed it, add another. Continue in this way, adding the stock and 30g (2-3tbsp) of the saffron broth gradually, and stirring every so often to prevent the rice sticking to the bottom of the pan. Stir in the salt and sugar. Once cooked, remove from the heat and stir in the butter, Parmesan cheese and lemon juice. Add another drop of boiling broth and spread risotto out over warm serving plates. Sprinkle surface of risotto with the liquorice powder and decorate plate with a quick brush of remaining saffron broth. Alajmo's tip: as an alternative, instead of using liquorice powder you can garnish risotto - already flavoured with a grating of orange zest and finely chopped parsley – with a reduction of blood orange juice.