The second recipe Ferran Adria recipe I tried as a part of our Thursday dinner was a Saffron Risotto. Risotto is a classic Italian dish where a high starch, short grain rice is cooked in broth and cheese to a creamy consistency. Every time I come across risotto, I always think of Gordon Ramsey’s show Hell’s Kitchen, where risotto seems to be one of the hardest dish to make. In reality, I found that if I follow the instructions, and pay attention to what I’m doing, risotto is pretty simple to make. This would be my second time in cooking risotto, and I’m really becoming a fan of it.

For this risotto, I needed 1 cup of Arborio rice, 2.5 cups of chicken broth, a teaspoon of shallots, fresh squeezed lemon juice, few tablespoons of white wine, 1/4 cup of Parmesan, 1 tbs of butter, and 2 white button mushrooms. The recipe calls for saffron threads, but one of my friends gave me some really good quality ground saffron that I’ve been rationing off for years, which I used for this recipe. The chicken stock is heated until boiling and kept warm on the side until ready to use.

In a medium sauce pan, the shallots is sauteed on medium high heat with a little bit of olive oil, and the saffron powder, then the wine is added to the pan and cooked for a few minutes.

The rice is added to the pan, and cooked for 2 or 3 minutes, stirring continuously.

At this point, the rice should turn yellow from the saffron powder, and a ladle of hot chicken broth is added to the pan. After scraping through the bottom of the pan, the rest of the chicken broth is added, and the heat is turned to medium.

The rice is stirred and cooked on medium heat until the liquid is almost all absorbed.

Butter and lemon juice is stirred into the risotto.

The shaved Parmesan cheese is added and stirred into the risotto until creamy.

Finally, the risotto is seasoned to taste with salt and pepper, and sliced button mushrooms are placed on top of the rice.

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