Saffron Risotto is timeless. With its bright golden color and unique, delicate flavor, there’s just nothing quite like it. With this risotto, there’s nothing better than Italian saffron from Navelli. This small community has the perfect microclimate for growing Crocus Sativus, the purple flower that produces saffron strands. Members of the Cooperativa Altopiano di Navelli pluck each individual thread by hand before drying them over smouldering coals. The result is known as “l’oro rosso di Navelli”, or “the red gold of Navelli”. How could you dream of using anything else for this risotto?
For the rice, we chose Riseria Gazzani’s creamy Carnaroli since its delicate grains absorb so much flavor without ever becoming overcooked. But the best part of this recipe? Probably the finishing touch. Just before serving, anoint each bowlful with drops of La Ca Dal Non’s Traditional Balsamic Vinegar. This viscous, agrodolce, almost balmy final touch really transforms this comforting risotto into a 5-star dish.
Ingredients
SERVES: 5-6 people
TIME: 45 minutes
- Extra Virgin Olive Oil, 3 tablespoons
- Carnaroli rice, 1/2 bag (500g/1.1 lbs)
- Onion, 1 medium-sized, finely chopped
- Vegetable stock, 1.9L / 8 cups
- White wine, 160ml / 2/3 cup
- Saffron, 1 package of powder or a large pinch of strands (30mg total)
- Vacche Rosse Cheese, 75g / 2 cups, finely grated
- Butter, 2 tablespoons
- Traditional Balsamic Vinegar aged for 25 years
Preparation
- Bring the vegetable stock to a simmer and keep it covered. If using the saffron threads, soak them in a few tablespoons of water in a small bowl and set aside.
- In a separate pot, sauté the onion on medium-low heat in extra virgin olive oil until translucent (3-4 minutes).
- Add the rice and increase the heat to medium-high. Stir and toast the grains for a few minutes, then pour in the white wine.
- Once the wine is reduced, add 4 cups of vegetable stock to the rice and cook on medium heat, stirring occasionally, until the broth reduces by 2/3 (about 10 minutes).
- Add the saffron powder or saffron threads and their soaking liquid and mix. Continue to add the stock, a cup at a time, waiting until each additional cup has been absorbed before adding the next one. Keep on gently stirring.
- At the end of cooking (about another 10 minutes) turn off the fire and add butter and grated cheese. Stir until butter is melted.
- Let the risotto rest covered for 5 minutes before serving.
- Finish each plate with 20 drops of Traditional Balsamic Vinegar.
