Saffron Risotto

Saffron Risotto

There has always been a hullabaloo on the Risotto rice. Some say Arborio is a must but what do you do if you dont the rice ready at hand? Well, few articulate food experts would rush to the gourmet store and get it. Others shall postpone making it while people like me, the I-Want-To-Eat-Risotto-Today kind shall look for Indian alternate that is available.

So Google took to the this link where the author was happy with her results with the Idli rice/Par boiled rice. Trust me the result was delectable. Slurrpppp.

Saffron RisottoThere has always been a hullabaloo on the Risotto rice. Some say Arborio is a must but what do you do if you dont the rice ready at hand? Well, few articulate food experts would rush to the gourmet store and get it. Others shall postpone making it while people like me, the I-Want-To-Eat-Risotto-Toda...

Summary

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  • Coursemain course
  • Yield2 servings 2 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

Idli rice/Arborio rice. .
3/4 cup
Stock of your choice .
2-1/2 cups
Olive oil. .
1 tbsp
Chopped onions. .
1/4 cup
White wine. .
1/2 cup
Saffron .
4-5. strands
Butter. .
1 tbsp
Parmesan cheese. .
1/4 cup
Sale and pepper
to taste.

Steps

  1. Boil the stock and reduce the gas to low.
  2. In a small bowl, take about 4-5 tbsp of stock and add the saffron. Let it infuse well.
  3. In a pan, heat the butter and oil.
  4. Saute onions in it with some salt and pepper.
  5. Once the onions are translucent, add the rice and stir until it is nice and shiny.
  6. Add one ladle stock at a time and dont stir the rice.
  7. Once it is absorbed, add another ladle and so on.
  8. Once all the stock in in from the bowl, add the one with saffron.
  9. I added wine at the last and cooked it until it was absorbed.
  10. Add the cheese and let it do its magic :)
  11. Serve it hot/warm with love. Left: Methi ni Bhaji na bhajiya. Right: Saffron Risotto[/caption.
    Saffron Risotto

I made Stock with broccoli, onions, carrot, peppers, cauliflower and cabbage. Roast them off in a cooker with some oil and garlic. Add 3-4 cups of water and aromatics and pressure cook for 3 whistles on medium flame.