Risotto was the go-to dish when I was in Stillwater, OK. Top Ramen did help tide over many days, but you’ve got to get bored with instant noodles at some time. And when the three-hour lectures, library hours, and job was enough to kill any desire to cook a good meal, I would turn to Risotto’s poor cousin, the Lipton instant RiceSides – now branded as Knorr, I guess. Add a good dollop of butter to these and your dinner is all set.
Fortunately, I now have enough time on my hands to not turn to anything ‘Instant’ anymore. I had this chicken stock left over from the chicken I poached for the Five-Spice Chicken Fried Rice earlier. After debating for a long time, I decided to use the ingredients at hand and take a pass at making Saffron flavored Risotto.
Saffron Risotto Recipe Ingredients
4 Cup Chicken Stock
1 Cup Starchy Raw Rice (not long grain)
1 medium Onion chopped
2 tbsp butter
1 tbsp cream
Few strands of Saffron
Fennel crushed
½ tsp Paprika
Salt to taste
Saffron Risotto Recipe Method
1. Heat the butter and add the chopped onions
2. Add the rice and saute some more
3. Now add the Chicken stock 1/2 a cup at a time and cook the rice on a medium heat
4. Add the Fennel and paprika to the stock
5. Keep adding the broth until the rice is completely cooked and you get a gooey texture
6. In a separate container, use the warm stock to infuse the Saffron strands
7. Add the cream and keep adding the stock as needed
8. When the rice is soft and the starch creates a gooey liquid, add the infused Saffron water
9. Stir for a couple of minutes and it’s done!
Saffron Risotto – Printer Friendly Version
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Serving Suggestion
It is time to put on the movie now, or pickup a book. What better way to eat a Risotto than go to Tuscany. Join Frances Mayes as she builds a new life and resurrects a dilapidated Tuscan Villa in Under the Tuscan Sun.