Garlic and saffron risotto
The temptation with risotto is to add too many flavoring ingredients.
Resist at all cost! Just the onion and saffron are a perfect
combination, when garnished with the fried garlic.
Preparation time: 10 minutes
Cooking time: 30-40 minutes
Serves 4
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1.5 L (23/4 pints) vegetable stock
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2 Tbsp olive oil
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1 Tbsp butter
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1 large onion and 2 red onions, chopped
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A few strands of saffron
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280 g (10 oz) risotto rite
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Olive oil to deep-fry
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2 large garlic cloves, sliced
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Salt and black pepper
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Set the vegetable stock to the boil, then
heat the oil and butter together in a large frying pan, add the chopped
onions and cook slowly for 6 to 8 minutes, until softened but not
browned. Add the saffron to the boiling stock.
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Stir the rice into the frying pan and
coat it in the onion juices, then add about of the one-thrid of the
stock. Simmer until absorbed, stirring from time to time, then add half
the remaining stock. Continue until all the stock has been absorbed
into the risotto, giving a moist, creamy consistency - add a little
more stock if necessary.
-
Meanwhile, heat about 2.5cm (1 in) of
olive oil in a small pan, add the garlic slices and fry until golden
brown. Drain on kitchen paper - keep the olive oil to add to mashed
potatoes or to use for frying. Season the risotto to taste and serve
hot, garnished with the fried garlic.
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