Saffron Risotto
Rice with Saffron is made with rice, turmeric and saffron and is the perfect
mix for preparing a risotto dish at home, following some simple steps. The
scent of Saffron and the richness of rice make this special mix the easiest
way to prepare a unique dish.
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Risotto in Italy is normally a “primo” (first course), served on its own before
the main course, but risotto “alla Milanese” (made with rice with saffron),
is often served together with “ossobuco alla Milanese” , which is a typical
veal dish. Every Risotto dish follows the same standard procedure, which
is basically the following: rice is first cooked briefly in a “soffritto” of onion
and butter (or olive oi)l to coat each grain in a film of fat, called “tostatura”;
white or red wine is added and has to be absorbed by the grains. When
it has evaporated, the heat is raised to medium high and very hot stock is
gradually added in small amounts while stirring gently, almost constantly:
stirring loosens the starch molecules from the outside of the rice grains
into the surrounding liquid, creating a smooth creamy-textured liquid. At
that point it is taken off the heat for the “mantecatura” when diced cold
butter is vigorously stirred in to make the texture as creamy and smooth as
possible. It may be removed from the heat a few minutes earlier, and left to
cook with its residual heat. Properly cooked, this risotto is rich and creamy
with an intense scent of Saffron. It can be served on its own, for a special
first course, or can be paired to a juicy meat dish.
Ingredients: rice, turmeric, saffron. May contain traces of wheat, soy, milk, peanuts, crustaceans.
