North Beach Risotto Saffron
|Vegetable broth||1 1⁄5 Liter (5 Cups)|
|Powdered saffron||1⁄2 Teaspoon|
|Minced shallots||120 Milliliter (1/2 Cup)|
|Unsalted butter||1⁄4 Pound (115 Grams)|
|Garlic||1 Clove (5 gm), minced|
|Arborio rice||1 1⁄2 Cup (24 tbs) (Dry)|
|Dry white wine||120 Milliliter (1/2 Cup)|
|Artichoke hearts/Fresh asparagus, cooked firm and cut into 1-inch lengths / broccoli florets, cooked firm||240 Milliliter, cooked and julienned (1 Cup)|
In a saucepan, bring the vegetable broth to a boil over high heat.
Lower heat and keep the broth at a bare simmer during the rest of the cooking time.
Remove 1/2 cup of the broth, stir the saffron into it and set aside.
In a separate 2 1/2-quart saucepan, saute the minced shallot until translucent in 7 tbs butter.
Add the garlic and rice.
Saute until opaque and pearl-like for 1-2 minutes.
Stir in white wine and cook.
Stir constantly for about 3 minutes until the wine has evaporated.
Add 1/2 cup of the simmering broth to the rice, stirring constantly with a wooden spoon and waiting until the broth is absorbed before adding more.
Continue adding broth 1/2 cup at a time until rice is cooked but still al dente, or firm to the bite.
Use saffron-flavored broth after the first 15 minutes of cooking.
All broth may not be needed.
This will take 20-25 minutes.
Never let rice stick to the bottom of the pan.
Stir in the artichoke hearts, cheese and 1 tbs butter 1 -2 minutes before the rice is done.
Add salt and pepper to taste.