Saffron Risotto

I got this risotto recipe from my hubby but I took the liberty to add ginkgo nuts, steamed asparagus and herb sausages to the risotto. I garnished it with chopped spring onions. I had mine with some “Chilli padi” and it was a very satifying one dish meal! 

Ingredients:

1/2 litre (I pint) chicken stock

40 g (1 oz) butter for the vegetables
2 tbs olive oil
1 medium onion finely diced
1 clove garlic minced
1 stalk celery, chopped
230 g (8 oz) risotto rice
8 oz dry white wine
110 g (4 oz)) Asiago cheese (you can sub with aged parmesan or Romano but Asiago will be consistently more creamy)
40g (1 oz) butter for the rice
1/2 tsp chopped saffron

Directions:
Begin heating the chicken stock in a pan. In a frying pan add 40 g of butter & olive oil and heat on medium flame. When the oil is hot add the diced onion, the garlic, and the celery and fry for two minutes. When the vegetables are soft, and before they begin to brown, add the rice and turn flame up to high. As the rice begins to cook, add the dry wine. Keep stirring until the wine is cooked through the rice.   Turn down heat to medium low. Add ladles of chicken stock, one at a time, allowing each addition to be absorbed while stirring and pressing the rice. The mixture should be taking on the creamy consistency of great risottos. Taste test to determine if cooked and continue working the rice in the pan until smooth and fully cooked. Turn off flame and add the cheese, butter and the saffron continuing to stir until all is incorporated into the rice. Remove from stove top and place lid on the pot.

Serves two generously

Note: an interesting version of this recipe omits 1 tbs of the olive oil and the saffron and adding 1 1/2 tbs of truffle oil

Recommendation: Serve with Chicken, Italian sausages, or veal cutlet and a bottle of chilled Pinot Gris (Grigio).

Seafood Risotto Saffron with lemon grass sauce - Featured in Group Recipes

It is very difficult to get pre-packaged Risotto Saffron in my country.  In fact one year ago, there was none.  We have to buy it either from Thailand or Singapore.  I was so delighted to find them in our local supermarkets nowadays. Best of all, they are available in the supermarket near my home now. 

I have made Risotto the traditional way many time so I wanted to try something new.  I had some sole fillet and mixed seafood ready so I decided to try using lemon grass sauce for the risotto and see what’s the result.  Well, as expected it tasted good, the sauce complimented the fish and the seafood very well.  My hubby is always the one who will let me know if my recipes works.  As he is a very good cook himself and have tasted food all over the world, I can tell this must be delicious when he finished everything on the plate. LOL!

Serving: 2

Ingredients:

1 box of pre-packaged 250gm Risotto Ponto Saffron (I like to use the brand: GALLO)

1 250gm packet of frozen mixed seafood.

300 gm sole fillet

1 tb olive oil

3 cheery tomato

2 pieces sliced lemon rind

Ingredients for lemon grass sauce:

6 shallots

½ head garlic

1 stalk lemon grass (serai)
1/2 ts oysters sauce
1/2 ts sugar
1/4 cube chicken bullion

Method:

Preparation for sauce:

Dice lemon grass, sliced shallots and garlic and pound till very fine in pastel and mortar.  Add oyster sauce, chicken stock and sugar and mix well.  Scoop up 1 table spoon to marinate the sole fillet for about 15 mins.  Heat sauce pan with oil and add balance of mixture and sauté till fragrant. Turn off heat. Side the pan aside.

Preparation of the Rissoto Ponto Saffron:

Just follow the instructions on the box. Have the risotto cooked and set aside.

Preparation of the Sole fillet and seafood:

Cut sole fillet into 1 in by 2 ins and 2 cm thick pieces. Brush small amount of butter on frying pan and brown each side about 3 mins a side and put them aside on a plate. Heat olive oil and add lemon grass sauce, add mixed seafood and stir fry for 3 mins.  Add  in cooked risotto and mix well. Finally add the cooked sole fillet and transfer to serving plate and decorate the plate with cherry tomato and lemon rind. I serve this with a bowl of mints leave and egg soup and freshly baked baguettes.