A delightful classic: Saffron risotto

 
An elegant saffron risotto is not only a feast for the senses, but also a prime example of Italian culinary art. With high-quality ingredients such as Carnaroli rice, Moroccan saffron, and fine Parmesan cheese, a dish is created that impresses with its creaminess and depth. The perfect wine pairing elevates the taste experience to a new level.

Recipe: Saffron risotto with Moroccan saffron
Ingredients for 2 people:

• 200 g risotto rice (Arroz Bomba or Carnaroli Superfino)
• 100 ml dry, fruity white wine (e.g. Riesling or Sauvignon Blanc from Alella)
• 300 ml chicken broth
• 1 clove of garlic, finely diced (brunoise)
• 2 shallots, finely diced
• 100 g cold butter cubes
• 100 g freshly grated Parmesan cheese
• Approx. 20 premium saffron threads from Morocco
• Top-quality olive oil

Preparation:
1. Soak saffron threads in half the white wine and reduce by half.
2. Sauté rice in olive oil in a wide pot until translucent – ​​without color.
3. Add the shallots and garlic and sauté until translucent.
4. Add the saffron-wine mixture, gradually deglaze with the remaining wine and reduce.
5. Gradually add the broth and reduce while stirring constantly until the rice is al dente.
6. Stir in cold butter cubes – do not boil again.
7. Stir in the Parmesan and serve immediately.

Serving suggestion:
It goes perfectly with Saltimbocca alla Romana or Ossobuco. For a vegetarian menu, grilled fennel or fried mushrooms make a good accompaniment.

Wine recommendation

A dry white wine with fruity acidity is recommended to accompany this aromatic risotto, as it balances the creaminess of the dish and underlines the delicate saffron notes:
• Riesling from Alella (Spain) – with citrus freshness and mineral elegance
• Vermentino or Chardonnay – with delicate fruit and structure
• Alternatively: A Soave from Veneto with almond and citrus notes also pairs perfectly.

Buon appetito – and enjoy your meal!