Yellow risotto (with saffron)

Yellow Risotto with Saffron – A Culinary Embrace

Risotto is a masterpiece of cuisine, a dish that combines passion and patience, transforming simple ingredients into something truly special. Originating from ancient culinary traditions, risotto has become a symbol of comfort and conviviality, bringing people together around the table. Today, I will guide you step by step in preparing a yellow risotto with saffron, a simple and delicious recipe that will win any heart.

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4

Ingredients:
- 1 small onion, finely chopped
- 30 g butter (or 3 tablespoons olive oil)
- 1 l clear beef broth (preferably homemade, not from cubes)
- 50 g marrow from the beef bones used for the broth
- 200 g round grain rice (I recommend Scotti's Colossal rice)
- 150 ml dry white wine
- 1 sachet of saffron from Kotany
- 50 g high-quality parmesan (Garan Padano from Galbani is an excellent choice)
- Salt and pepper to taste

Preparation:

1. Preparing the Saffron: Start by placing 5 tablespoons of warm water over the saffron in a cup. Stir gently and let it dissolve. This process will enhance the aroma and color of the risotto.

2. Heating the Broth: In a separate pot, bring the beef broth to a boil. It is essential that the broth is warm when you add it to the rice, to avoid interrupting the cooking process.

3. Sautéing the Onion: In a large skillet, melt the butter over low heat. Add the chopped onion and marrow. Let them soften for 5-7 minutes, stirring occasionally, until the onion becomes translucent and soft.

4. Adding the Rice: Increase the heat to medium and add the rice. Sauté it while stirring constantly for about 2-3 minutes. It is important not to let the rice brown, but just to become slightly translucent.

5. White Wine: Now is the time to add the white wine. Cook over medium heat, stirring frequently, until all the liquid is absorbed. This will add a note of acidity that will balance the creaminess of the risotto.

6. Adding the Broth: Start adding the broth, one ladle at a time. Stir constantly, waiting for each ladle to be completely absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is soft but with an al dente texture.

7. Incorporating the Saffron: When the rice is cooked, add the saffron mixture and stir well to integrate it. Cook for another 1-2 minutes, allowing the flavor to penetrate the risotto.

8. Finalizing the Dish: Season with salt and pepper to taste. Add the grated parmesan and stir vigorously until it melts and incorporates into the risotto, giving it a special creaminess.

9. Serving: The risotto is served hot. I advise you to consume it immediately, as it is not as tasty when it cools down. You can add a garnish of freshly chopped parsley for a vibrant look or some truffle slices for an extra touch of elegance.

Practical Tips:
- Choosing the Rice: It is essential to use round grain rice, such as Arborio or Colossal, as they release starch, giving the risotto that desired creamy texture.
- Homemade Broth: A homemade beef broth will make a significant difference in taste. If you don't have time to make it, choose a quality broth without additives.
- Alternatives: You can experiment with different types of wine or even with red wine, but know that the final taste will be different. You can also add vegetables such as peas or mushrooms to diversify the recipe.

Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 15 g
- Fat: 15 g
- Carbohydrates: 60 g

Frequently Asked Questions:
1. Why can't risotto be prepared in advance?
Risotto loses its creamy texture and becomes sticky if left to cool. It is best to prepare it fresh.

2. Can I add meat or seafood?
Absolutely! Risotto is very versatile. You can add chicken, shrimp, or even sautéed vegetables for a vegetarian option.

3. How can I keep the risotto warm until serving?
If you are not serving the risotto immediately, keep it in a covered skillet over very low heat, stirring occasionally to prevent sticking.

This yellow saffron risotto recipe is not just a dish, but a cooking ritual that will bring you closer to the essence of gastronomy. Enjoy every step and let yourself be carried away by its divine aromas!