Saffron Risotto

Wine Recommendations: This dish boasts delicate aromatic tones from the saffron, backed by sweet notes from the rice, and a thick, creamy mouthfeel. There’s also the unctuous feel of the sausage, olive oil and melted cheese that suggests a pairing with a young red wine. We found two romantically-themed Syrahs that could fit the bit. The first is Fabrizio Dionisio 2007 Podere il Castagno Syrah from the Cortona area of Tuscany, with fresh berry layers and a rich feel in the mouth. The Chocolate Box 2007 Dark Chocolate Shiraz from the Barossa Valley offers similar characteristics.

  • 5 cups homemade broth (or 1 cup canned beef
  • broth with 4 cups of water)
  • 2 tablespoons beef marrow, diced
  • (substitute with sausage meat or bacon)
  • 2 cups Arborio rice
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1⁄3 cup onion, finely chopped
  • 1⁄3 teaspoon powdered saffron
  • 1⁄3 cup parmigiano cheese, grated

Fry the diced bone marrow (or sausage or bacon) in a pot with 1 tablespoon of the butter, the olive oil and chopped onion. Cook over medium heat until the onions are transparent. Add the rice, stirring quickly with a wooden spoon so that the grains are evenly coated. Add 1⁄2 cup of beef broth and keep stirring until the liquid is absorbed. Add another 1⁄2 cup and repeat this pattern for 20 minutes always taking care to keep the rice moist with the broth. Add the saffron. Continue adding broth and stirring until the rice is tender but firm to the bite. Turn off the heat and add the remaining butter and stir until it is melted. Add the grated cheese and salt to taste. Serve hot.

Published on June 21, 2010