Italy
RISOTTO ALLO ZAFFERANO Recipe: Masocco / Feltre Yield: 6 Prep Time: 1 hr Cook Time: 2 hrs 20 mins Difficulty: Medium
Ingredients: For the Risotto:
· 1g saffron · 500g Italian Carnaroli risotto (Arborio will be fine) do not wash the rice · 8 tbsp of extra virgin olive oil · 120g good quality unsalted butter · 180g freshly grated parmesan cheese (Parmigiano Reggiano) For the Broth: · 2L of cold water · 1kg of beef chuck (1 whole piece) · 2 brown onions · 4 carrots · 2 celery stalks · 3 bay leaves · 1 tsp pepper grains · 16g of salt
Method:
1. For the broth, place all ingredients into a large pot. Place onto stove with the lid on and let simmer for 2 hrs on low heat. 2. Begin making risotto once broth is cooked. Cut the butter and put it in the fridge, grate the parmesan. 3. In a casserole dish add extra virgin olive oil and rice at medium heat. Stir the rice until translucent. Continue gently stirring. 4. When rice is translucent (be careful not to burn) and continuing to gently stir, add the first ladle of broth. You will hear the rice sizzle. 5. Continue to slowly add broth whilst stirring. The broth will need to be at level with the rice. Not too much, not too little. 6. Continue this for 14 mins then add the saffron. (Taste the rice to ensure it is not overcooked). When you think the rice is cooked, stop adding broth to ensure it won’t be too watery. 7. Once rice is cooked, remove pot from the heat. 8. This step is the "Mantecatura", add the butter from the fridge and the parmesan cheese, and keep stirring for 5 mins. 9. Put the risotto onto the plate and serve hot. The rice should be pretty compact and creamy. You should be able to eat it with the fork. If you need the spoon something went wrong. Enjoy.
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