I love this recipe...
Almost no stir saffron risotto, reprintable here thanks to creative commons. Based on Rebecca's recipe and something from Cooks Illustrated.
Categories: Beans, Rice, & Grains
Servings: 4-6
Ingredients:
2 c. arborio rice
1/4 t saffron
2 T olive oil
1 red bell pepper, chopped
1/2 yellow onion, minced
5 c. hot chicken or veggie stock
1/4 c. parmesan [reggiano if poss.]
1/2 c. dry white wine
salt
extra veggies/meats to taste
Directions:
Saute onion and pepper in oil in deep saucepan until well-cooked, 3-6 min.
Add rice and stir until well coated.
Add 3 cups hot stock & saffron.
Stir & lower heat to simmer.
When most liquid is absorbed, add wine.
Add remainder of liquid slowly, stirring constantly for remainder of cooking time [10-15 min].
Add extra veggies/meats during this time. Good additions are chopped spinach, blackened chicken, green pepper, lots of garlic, steamed beets, or roasted corn, 1/4 c. at a time. Salt to taste.
When all liquid is absorbed, add cheese & stir in.
Serve topped with grated cheese, chopped cashews, or minced red bell peppers.
This work is licensed under a Creative Commons License.
Comments
Yay! Almost-no-stir - tell you what tho, I now make only totally-no-stir risottos. In the oven, I got the idea from Delia Smith I think. It works fine, you only need to worry if old-skool Italians are round. And in my house they never are *schniff*. Squash and bacon is good. Especially if you call the bacon pancetta. Stir in some rocket at the end. The supermarkets call it 'wild rocket', but I don't see 'em picking it in the hedgerows.
Lately, I've been doing my risotto similarly, and I should update that recipe to say so. I do part one with the brown rice and stock, covered for 20 minutes. I add the aborio rice and more stock and cover and cook for 10 minutes. Then, uncover, add the wine, let it cook off, add the stock a ladleful at a time, and only stir for that last bit. Really, I'm usually shredding cheese or something and only give it an occasional stir then.