RISOTTO AL ZAFFERANO
Make and share this Risotto Al Zafferano recipe from Food.com.
Provided by MsPia
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring stock to a low simmer in a medium pot.
- Heat olive oil in a medium saucepan over medium heat for 1 minute.
- Cook onion until translucent, about 3 minutes.
- Add rice and a pinch of salt. Saute until rice is translucent, 1 to 2 minutes.
- Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine.
- Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful.
- Cook until rice is 'al dente' and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes.
- Divide among 4 bowls. Garnish each with cheese shavings, if desired.
OSSO BUCO WITH RISOTTO MILANESE
Osso buco is Italian comfort food at its best, but it is also elegant enough to serve at any gathering. A rich and creamy saffron risotto is the classic accompaniment. Traditionally it's served with a long, thin spoon sticking straight out of the bone, so you can enjoy the savory marrow inside.
Provided by Food Network Kitchen
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the osso buco: Sprinkle the veal with salt and pepper and heat the oil in a large Dutch oven over medium heat. Spread some flour on a plate, then dredge the veal in the flour on all sides and add to the oil. Brown well on both sides, 2 minutes a side. Remove to a plate.
- Add the onion, carrot and celery to the pot and cook, stirring, until the onion wilts, about 4 minutes. Stir in the rosemary and thyme. Add the white wine, increase the heat and boil until reduced by half, about 2 minutes. Add the tomatoes, broth and bay leaves. Reduce the heat so that the liquid is simmering gently, and nestle in the veal. Add water, if necessary, to come three-quarters of the way up the sides of the meat. Cover and cook until the veal is tender and a paring knife inserted in the meat slides out easily (insert the knife in several pieces to make sure all are done), 1 hour 15 minutes to 1 hour 30 minutes. Remove the veal to a plate.
- Strain the sauce into a fat separator, pressing on the solids. Wipe out the Dutch oven. Pour the defatted sauce back into the Dutch oven and reduce over high heat until thickened and the sauce just coats the back of a spoon. Cut the strings on the osso buco and return the meat to the sauce. Remove from the heat, cover and keep warm while you make the risotto.
- For the risotto Milanese: Combine the broth and 2 cups water in a medium saucepan. Bring to a simmer and add the saffron, then turn the heat very low to just keep warm. Heat a medium Dutch oven over medium heat, then add the olive oil. When the oil is hot, add the onion, 1/2 teaspoon salt and several grinds of black pepper; cook until softened but not browned, 4 to 5 minutes.
- Add the rice and cook, stirring, to coat the grains in the oil, about 2 minutes. Add the white wine, bring to a simmer and cook until absorbed, about 2 minutes. Add enough of the hot broth to just cover the rice. Simmer, stirring occasionally until almost totally absorbed. Continue to add broth and stir until the rice is creamy and al dente, about 18 minutes from the first addition. (The risotto will be a bit soupy at this point.)
- Remove from the heat. Stir in the butter and Parmesan until melted and creamy. Season with salt and pepper.
- For the gremolata: Combine the parsley, garlic and lemon zest in a small bowl.
- Spoon the risotto into 4 shallow wide bowls. Top each serving with a piece of osso buco and spoon the sauce over the top. Sprinkle with the gremolata.
RISOTTO CON ZAFFERANO E PANCETTA IN PENTOLA A PRESSIONE (SAFFRON AND PANCETTA RISOTTO)
Fragrant, flavorful saffron is the perfect ingredient for a simple, yet tasty risotto. You can prepare this recipe in no time using a pressure cooker, or choose to make it the traditional way in a regular pot.
Provided by miche
Categories Main Dish Recipes Rice Risotto Recipes
Time 33m
Yield 4
Number Of Ingredients 11
Steps:
- Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
- Combine hot water and saffron threads in a small bowl.
- Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
- Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
- Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.
Nutrition Facts : Calories 510.1 calories, Carbohydrate 67.2 g, Cholesterol 30.7 mg, Fat 18.1 g, Fiber 2 g, Protein 12.4 g, SaturatedFat 7.3 g, Sodium 644.1 mg, Sugar 3.7 g
RISOTTO ALLA MILANESE
Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!
Provided by Manuela
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
- Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
- Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.
Nutrition Facts : Calories 834 calories, Carbohydrate 90.3 g, Cholesterol 94 mg, Fat 35.4 g, Fiber 2.3 g, Protein 27.7 g, SaturatedFat 21.6 g, Sodium 710.8 mg, Sugar 6.3 g
SEAFOOD RISOTTO (RISOTTO AI FRUITTI DI MARE)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Provided by Gianni Scappin
Categories Rice Shellfish Tomato Seafood Clam Mussel Scallop Squid Simmer
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- 1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
- 2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
- 3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
- 4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
- 5. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.
More about "risotto al zafferano recipes"
RISOTTO ALLO ZAFFERANO: SAFFRON RISOTTO - HONEST COOKING
From honestcooking.com
Servings 4Estimated Reading Time 4 minsCategory Primi, Side
- In a large saucepan heat 50 g (4 tablespoons) butter. Add the chopped onion and sauté for 2-3 minutes over medium heat. Add the rice and stir thoroughly for about 3 minutes, in order to “coat” the rice well with the butter and onions. (This helps regulate absorption of the liquid.). Add the wine and stir until completely absorbed
- Add a soup ladle or two of the stock until the rice is just covered, and stir continuously with a wooden spoon. When the stock is almost completely absorbed by the rice, repeat this process as necessary for a total of 9 minutes
RICETTA RISOTTO ALLO ZAFFERANO - LA RICETTA DI GIALLOZAFFERANO
From ricette.giallozafferano.it
Ratings 361Calories 626 per servingCategory Primi Piatti
RISOTTO ALLO ZAFFERANO (SAFFRON RISOTTO RECIPE) - EATALY
From eataly.ca
Estimated Reading Time 2 mins
ITALIAN RICE RECIPES: RISOTTO ALLO ZAFFERANO - MADE-IN-ITALY.COM
From made-in-italy.com
Estimated Reading Time 40 secs
NN - RISOTTO ZAFFERANO CALORIES, CARBS & NUTRITION FACTS | MYFITNESSPAL
From sync.myfitnesspal.com
SAFFRON RISOTTO, RISOTTO ALLO ZAFFERANO. AUTHENTIC ITALIAN RECIPE
From cfood.org
RISOTTO ALLA MILANESE | TRADITIONAL RICE DISH FROM MILAN, ITALY
From tasteatlas.com
RISOTTO ALLO ZAFFERANO - FATDOUGH.SG
From fatdough.sg
ZAFFERANO - ITALIAN FOOD DECODER APP
From facarospauls.com
RISOTTO ZAFFERANO ARCHIVES - ITALIAN FOOD
From cfood.org
RISOTTO - WIKIPEDIA
From en.wikipedia.org
RICETTA RISOTTO AL RADICCHIO E ZAFFERANO - DONNA MODERNA
From ricette.donnamoderna.com
GIALLO ZAFFERANO - RISOTTO AL POMODORO CALORIES, CARBS & NUTRITION ...
From myfitnesspal.com
RISOTTO ALLO ZAFFERANO | AUTHENTIC ITALIAN RECIPE
From pastagrammar.com
NN - RISOTTO ZAFFERANO CALORIES, CARBS & NUTRITION FACTS | MYFITNESSPAL
From myfitnesspal.com
HOW TO MAKE THE PERFECT RISOTTO EVERY TIME | THE MANUAL
From themanual.com
RISOTTO | TRADITIONAL RICE DISH FROM LOMBARDY, ITALY
From tasteatlas.com
RISOTTO ALLO ZAFFERANO - RICETTA RISOTTO CREMOSO - 55WINSTON55
From youtube.com
RISOTTO ALLO ZAFFERANO – BOCCACCIOS RESTAURANT
From boccacciosrestaurant.com
RISOTTO ZAFFERANO - SAFFRON RISOTTO - SPLASH OF TASTE - VEGETARIAN …
From splashoftaste.com
SAFFRON RISOTTO. RISOTTO ALLO ZAFFERANO - FOOD - 2022
From en.oyaku.net
CASALE PARADISO RISOTTO ALLA ZAFFERANO - OLIVE OIL - OLIO2GO
From olio2go.com
RISOTTO ALLA MILANESE RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
RECIPE - SIMPLE SAFFRON RISOTTO (RISOTTO ALLO ZAFFERANO)
From cookingbites.com
ZAFFERANO RISTORANTE - 94 PHOTOS & 62 REVIEWS - YELP
From yelp.ca
SAFFRON RISOTTO | RECIPE ON EATALY MAGAZINE | EATALY
From eataly.com
[HOMEMADE] RISOTTO ALLA ZAFFERANO (SAFFRON!) : FOOD
From reddit.com
VALLE D’AOSTA: ORZOTTO ALLO ZAFFERANO – EATING THROUGH ITALY
From eatingthroughitalyblog.wordpress.com
RISOTTO ALLA MILANESE | SAVEUR
From saveur.com
ITALIAN RISOTTO - THE TRADITION OF RISOTTO IN ITALY - LIFE IN ITALY
From lifeinitaly.com
SAFFRON RISOTTO ( RISOTTO ALLO ZAFFERANO ) - ITALIAN RECIPE - YOUTUBE
From youtube.com
MAMAG...THE ITALIAN IN ME!: SAFFRON RISOTTO.....RISOTTO ALLO ZAFFERANO
From italianmamag.blogspot.com
RISOTTO ALLA MILANESE INGREDIENTS: SHOP ON EATALY.COM
From eataly.com
RISOTTO ALLO ZAFFERANO (V) - BOCCACCIOS RESTAURANT
From boccacciosrestaurant.com
RISOTTO ALLO ZAFFERANO | WOOLWORTHS TASTE
From taste.co.za
RISOTTO ALLO ZAFFERANO STOCK IMAGE. IMAGE OF FOOD, FOGLIE
From dreamstime.com
ORDER ZAFFERANO DELIVERY ONLINE | VAUGHAN | MENU & PRICES - UBER …
From ubereats.com
SAFFRON RISOTTO (RISOTTO ALLO ZAFFERANO) - SUGARLOVESPICES
From sugarlovespices.com
RISOTTO ALLE ZAFFERANO - RISOTTO CALORIES, CARBS & NUTRITION FACTS ...
From sync.myfitnesspal.com
CULTURE RISOTTO ACCESSIBILITY ALLO ZAFFERANO FOOD FOR THE BROTH …
From conventionbureaumilano.com
RISOTTO ZAFFERANO E ZUCCA – SIMONETTA RAMOGIDA
From foodwineartefinanza.it
#30-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #low-protein #healthy #rice #european #low-fat #italian #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-in-something #pasta-rice-and-grains
You'll also love