Fruit and Nut Risotto

Product :saffron
Category : rices
Nº of Portions :4
Origin : Italy
Source : From the book ?WILD ABOUT SAFFRON?

Method :
Plump apricots in warm water. Heat ¼ cup chicken stock and steep threads. Heat the olive oil and saute onion until limp. Add the rice and caradamom and coat the grains well with the oil about 5 minutes. Begin adding stock to rice over medium heat, ¼ cup at a time. Add saffron when it has steeped 20 minutes. Stir constantly, adding liquid and stirring until the rice is soft and tastes done. Do not worry that the mixture appears very wet. Serve immediately. Rissoto really loses something when reheated.
Advice :
2 cups Arborio rice (480g)
4-5 cups chicken stock (approx. 1L)
½ teaspoon saffron threads
½ onion, diced
Ground seed form 5 green cardamoms
½ cup slivered blanched almonds, toasted (75g)
1 diced apple doused with lemon juice
6 diced dried apricots
1 tablespoon olive oil

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

web maps