Saffron risotto with peas and mushrooms
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ingredients
2 dl arborio rice 2 pcs shallots 2 cloves garlic pcs peas pcs parsley pcs parsley 1 litre saffron liquor 1/2 litre lemon juice pcs grated rind of 1 lemon 50 g butter 100 g parmesan pcs salt pcs white pepper
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The butternut squash, dried and frozen in season from our garden, is slowly disappearing from our stock. Mushrooms are very popular in our family, we were thrilled to receive a gift from nature in the form of a natural home garden harvest. Meanwhile, fresh peas can be bought everywhere, so we made ourselves a risotto. Real, creamy, Italian. The kind that smells, makes you close your eyes with every bite and makes you want to keep eating.
How to make a good risotto I wrote about here. I mean, let’s just keep going with the inspiring combinations, because risotto is an endlessly good meal of a million faces.
1. TIP on how to make saffron broth You always need a good broth or stock for risotto, because hot water doesn’t quite give it the flavour. By leach in my case you mean real saffron, bay leaf, a few juniper berries, the peel of a washed onion and garlic, poured into a jug. All this is poured over boiled water and left to stand. You can also use the residue, if you have any left over after the risotto, for soup or as a soup base under Vegetable Recipes 2. Sauté the mushrooms in the shallots, add the rice and reheat. Pour in the stock so that the rice is covered by about 1cm and add salt, pepper and grated lemon zest, stirring constantly. Keep stirring so that the rice is evenly coated from the bottom. 3. Since the rice contains starch, it is necessary to boil it well throughout the pan. If you didn’t stir the risotto, the bottom layer closer to the fire would cook faster and be overcooked, while the top layer would be full of unchewable grains. 4. If you don’t have an arborio or carnaroli tip, don’t make Italian risotto. These rices have a different starch content than the others, and that’s what gives them the ability to make a delicious creamy dish. The rice is cooked until and undercooked until it is “al dente”, that is, it is nice but not overcooked when you bite into it. 5. Stir in the butter and parsley, juice and remove from the heat. Only after it has been set aside, stir in some of the Parmesan cheese and the peas. This way the peas retain their vitamins and their specific taste is not mixed with the strong saffron. 6. TIP how to estimate 1 portion of rice? As little as it may seem to you, 2 decilitres of rice is quite enough for a large portion. If you eat soup or other food beforehand, 1.5 dcl of rice will fill you up perfectly. We have also tested it with hungry men
