Risotto allo Zafferano
This is the risotto in the supplí that I posted very recently, so the recipe for it is in that one as well. However, since this is perhaps the easiest risotto to make, and is also amongst the most delicious, I thought it deserved a page for itself; considering how complicated supplí are to make I wouldn’t want to discourage people from trying this amazing risotto. I made it for the first time this week and was honestly amazed by the results, considering how few ingredients went into making it.
Ingredients (serves 2)
- 1 tbsp vegan margarine
- 1 white onion, finely chopped
- 1 clove of garlic, finely chopped
- 400g risotto rice (arborio, carnaroli, etc.)
- 3/4 cup of white wine
- 4 tsp saffron powder
- 1 tbsp salt
- 1tsp ground black pepper
- 1000ml vegetable stock, boiling
- 2 tbsp nutritional yeast
Preparation (45 minutes)
Drizzle some olive oil on a large non-stick pot, put it on medium heat, and add the margarine. When the margarine has completely melted, add the onion and garlic. Stir until the onions are turning golden brown, then turn the heat up to maximum and add the risotto. Stir for about 3-5 minutes, or until the rice starts becoming slightly toasted. Now add the wine, and stir vigorously until it has almost entirely evaporated. Add 2 tsp of saffron powder, salt, black pepper, and 200 ml of vegetable stock, and mix. Keep stirring until most of the water has evaporated, then add another 200ml. Repeat until you’ve used about 800ml, at which point, the rice should be cooked. Taste it to make sure; if it still feels a bit too hard add another 100ml of vegetable stock and repeat until it is cooked. It is important that you stir very regularly or you could easily burn the rice. Once it’s ready, remove from the heat, and add the rest of the saffron and the nutritional yeast, and stir. Taste it, if the taste of saffron is a bit weak, try adding another tsp. After that, all you have left to do is eat it!