Risotto allo Zafferano

Risotto allo Zafferano (Risotto with Saffron) is the first risotto dish I can remember eating. One of my mother’s finest. The rice was sticky but not too much and slightly creamy. Add a couple of shaves of parmesan on top and you will be in heaven.

Risotto is not a plate we consume daily. Maybe once or twice a month. I loved every type of risotto my mother made, with mushrooms, zucchini, or hazelnuts and so on. Her risottos were the only ones I knew until I left home. At university I lived with various flat mates, some of them with serious cooking skills. One in particular, from Verona taught me different ways of cooking a great risotto. I even enjoyed a risotto cooked by a half Greek- half British friend. It was truly impressive!

In time, I attempted to cook the perfect risotto using the skills learned from great cooking luminaries such as my mother. The guinea pig is my wife on whom I like to test new recipes or perfecting older ones. Sometimes it works, sometimes it just ruins her day!

Anyhow, I will discuss what I consider the steps to make a great Italian risotto.

How much rice?

Either go by quantities suggested on the box. However in Italy, we calculate two fistfuls of rice per person and one extra for good luck!

The Pan

Risotto has to be cooked uniformly. The pan should be of medium height and diameter. The risotto should be cooked as high as two to three fingers. Keep the flame low, do not get over excited. Risotto needs to cook slowly!

The Rice

I have seen people attempting a risotto with Basmati rice. That is immediate disqualification. The perfect risotto requires Arborio, Carnaroli or Vialone.These have rice grains that stay separate during cooking, remaining firm on the inside whilst releasing the starch on the outside thereby creating the creaminess

Steam Sweating the Onion

It is important that the onion – and vegetables if applicable – are cut as small as the grains of rice. Next, add 2-3 tablespoons of olive oil to the pan you have chosen. Add the onion and cover with the pan lid. Steam sweat means to let the onion go soft very slowly and not at speed which will fry it. Add broth little by little to soften the onion. Ultimately the onion should be soft.

Toasting

My Veronese flat mate taught me how to toast the rice. I was not aware of this stage in the recipe until I met her. Just add the rice to the sautéed onion, stir and let it toast for a couple of minutes. This is a must on your search for the perfect risotto. You can add 2-3 tablespoonfuls of wine, once the toasting is complete. Put on a medium heat until the wine has evaporated and then turn the heatdown to low.

The importance of the broth

Add broth, homemade or shop bought, into a smaller pan and keep it on the boil throughout the process. Add just enough broth to cover the rice, replace the pan lid keeping on a low heat. Repeat this process until the risotto is cooked. Put a little of the broth in a cup and add the saffron and stir. Add to the risotto 5 minutes before it is cooked. You will see the saffron being slowly absorbed by the rice.

Butter

It must be added to the rice when it is cooked and already removed from the hotplate. Add a good knob of butter, stir in until it has melted. It is important to add at this moment as it enhances taste and creaminess of the risotto.

Time

I rarely look at the clock. I am usually able to see if the risotto is close to its final stage. Just keep trying it until it reaches your desired level. An average time to cook a risotto is approximately 15-20 minutes. Remember it should always be “al dente” and never cooked into a single mass.

Grandma’s Bonus Trick

Once she told me “when you stir the rice, make sure you always do so in the same direction. Rice needs love”. I am not sure how stirring the rice in the same direction can be relevant. Yet, a little love in the Italian cuisine goes a long way. My wife judges my dishes by love level. Low love intensity usually puts her in bad mood!

Do not forget to add shaved parmesan and Buon Risotto to everyone!