Risotto la Mancha

Product :saffron
Category : rices
Nº of Portions :4
Origin : Spain
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Prepare as you would a risotto. Gently fry the onion, add shallots then garlic, do not borwn. Start to add the Jamon stirring it well, let the fat; run from the ham, top up with olive oil and add rice, stir to coat every grain and gently fry for 5 minutes. Increase heat a little, add wine/saffron solution, keeping a little back. When the wine is absorbed start to add hot stock by the ladle full and allow it to cook before adding the next; four or five ladles may be needed. Keep stirring to stop the rice sticking. Taste rice at around 15 minutes ? it should be nearly ready. Stir in peas and remaining saffron. Remove from the heat. Add butter and grated Manchego. Cover and let rest for 3 minutes. Serve in warm bowls.
Advice :
30 saffron filaments infused in a glass of white wine
1 litre home made ham stock (preferably from Serrano ham), warm
1 medium onion, finely chopped
2 shallots, finely chopped
3 cloves garlic, crushed, and finely chopped
50 g Jamon Serrano, in strips
A little extra virgin olive oil. 400 g of Spanish round grain rice
Fresh English peas, cooked to just tender, or a little chopped broad leaf parsley
50 g butter
50 g grated Manchego cheese

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