Vegetarian
Saffron Risotto
40 mins
Easy
6 Servings
This is an all-time favourite of Jason’s, adorning every restaurant menu he's worked on. A timeless classic that cannot be rushed, he’s adapted the recipe he learned in the early 90s under Marco Pierre White.
About This Recipe
This is an all-time favourite of Jason’s, adorning every restaurant menu he's worked on. A timeless classic that cannot be rushed and short cut, he’s adapted the technique he learned back in the early 90s under Marco Pierre White at The Canteen, simplifying the process, yet delivering an outstandingly rich and flavoursome bowl of incredible texture.
From a nutritional point of view, Parmesan cheese is excellent for gut bacteria, while arborio rice has less carbs and more protein than other rices, while also providing around three times the amount of fibre as long-grain rice.
Fibre in food helps with hunger control, and getting more in your diet may lower your risk of heart disease, type 2 diabetes and obesity. Saffron, meanwhile, is the most expensive spice in the world due to the intense labour needed to harvest it.
Revered in ancient Greece for its medicinal properties, people would eat saffron to enhance libido, boost mood, and improve memory.
Today those ancient rituals are proving to be true with research showing it boast powerful antioxidants such as crocin and crocetin that are thought today to have antidepressant properties as they protect brain cells from inflammation. For this, it’s nicknamed the ‘sunshine spice’.
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Ingredients
500g/18oz arborio/carnaroli rice
1kg/35oz BB Bone Marrow Broth or Vegetable stock
150g/5oz Parmesan cheese
100g/4oz shallots
5tsp garlic
50g/1.8oz olive oil
2tsp butter
250g/9oz white wine
50g/1.8oz white wine vinegar
0.5tsp saffron
2tsp salt
1tsp white pepper
Nutrition Per Serving
Calories
548
Fats
18G
Carbs
83G
Protein
14G
Method
Do NOT rinse the rice
Pre-heat the stock
Warm the olive oil a heavy bottom pan
Add the fine diced shallots and rice
Once the rice has turned translucent, add the garlic
Add the white wine, white wine vinegar and the saffron, cook until a syrup forms
Begin to feed in the stock one ladle at a time
Stir constantly and gently, to help release the starches
The rice needs to be al dente (to the tooth) firm at which point remove it from the heat
Fold in the butter and parmesan and season