【Italian Saffron Risotto】: Subtract food

Overview

Saffron is a valuable Chinese medicinal material that has the effect of activating blood circulation and removing blood stasis. Due to the harsh requirements of saffron on growing conditions, its output is scarce in the world and its price is relatively expensive. Saffron tastes pungent and astringent, and exudes the smell of natural vegetation with a slight bitterness. It combines the rough atmosphere of the mountains with the natural aroma of plants, which is very special. Therefore, as early as thousands of years ago, saffron has been used as a spice in Europe and Arabia (it is said that it is now the most expensive spice in the world). Not only that, saffron is also a natural coloring agent. Just a little bit of saffron can give your food a gorgeous orange color. Paella, Spain's most famous paella, gets its beautiful color from saffron. Risotto, also called Risotto, is a classic Italian food and one of my personal favorites. Making Italian risotto is not difficult, but it pays more attention to the high standards and strict requirements for the selection of ingredients. Traditional Italian risotto mostly uses Italian rice (such as Arborio Rice). This kind of rice is round and small in shape and has a high starch content. After being made into risotto, it tastes soft and sticky, somewhat similar to our glutinous rice, but more chewy. It's just that this kind of rice is a little more expensive and not easy to buy. So this time I used our Chinese Wuchang fragrant rice instead. As the saying goes, the simpler, the tastier. So this time, the only ingredients added to the risotto are onions and saffron. (The following amounts are suitable for 3 to 4 people)

Tags

• staple food
• home cooking
• old man
• italian food
• rice
• dinner
• candlelight dinner
• butter
• chicken soup
• extra virgin olive oil
• northeast wuchang rice
• onions
• parmesan cheese
• saffron
• dry white wine

Ingredients

Steps

1. 1 Prepare all materials;

   

2. 2 Rinse the rice slightly with purified water and then soak it for 20 minutes;

   

3. 3 Drain the water from the fragrant rice and set aside;

   

4. 4 Cut the onion into thin strips and grate the cheese and set aside;

   

5. 5 Add extra virgin olive oil and 10g butter to a thick-bottomed cast iron pot and heat over low heat until the butter melts;

   

6. 6 Add shredded onions and stir-fry over low heat until the onions become soft and fragrant and become transparent in color;

   

7. 7 Add the drained rice and stir-fry evenly;

   

8. 8 Add white wine, stirring constantly;

   

9. 9 Until the water is basically dry;

   

10. 10 Add saffron;

    

11. 11 Add chicken soup in small amounts and multiple times (the amount can cover the rice in the pot each time), and stir continuously. Each time, wait until the chicken soup added last time is completely absorbed by the rice, and then add the next time until all the chicken soup is added;

    

12. 12 During this process, you can see that the rice changes from white to yellow;

    

13. 13 Finally, the rice turns golden brown, becomes sticky, and the grains are crystal clear and plump. At this time, turn off the heat, add grated cheese, stir evenly until the cheese melts, then add the remaining 20g of butter, cover and simmer for a few minutes;

    

14. 14 Mix well and it's ready to eat.