Saffron Risotto With Spring Onion, Saffron and Green Garlic
- About 7 cups chicken stock or vegetable stock
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely chopped spring onion or leek
- 23 cup finely chopped green garlic (about 2 bulbs)
- Salt, preferably kosher salt, to taste
- 1 1/2 cups arborio or carnaroli rice
- Generous pinch of saffron threads
- 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
- Freshly ground pepper
- 1/2 cup freshly grated Parmesan
- Put the stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby.
- Make sure that the broth is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan.
- Add the spring onion, green garlic and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes.
- Do not brown.
- Add the rice, and stir just until the grains separate and begin to crackle.
- Rub the saffron between your thumb and fingers, and stir into the rice.
- Add the wine, stirring until it has been absorbed.
- Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time.
- The stock should just cover the rice and should be bubbling, not too slowly nor too quickly.
- Cook, stirring often, until the stock is just about absorbed.
- Add another ladleful or two of the stock.
- Continue to cook in this fashion, adding more stock when the rice is almost dry and stirring.
- When the rice is just tender all the way through but still chewy, in 20 to 25 minutes, it is done.
- Taste, and adjust seasoning.
- Add another ladleful of stock to the rice.
- Stir in the Parmesan, and remove from the heat.
- The mixture should be creamy.
- Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping into a mound.
chicken stock, extra virgin olive oil, spring onion, green garlic, salt, arborio, generous, white wine, freshly ground pepper, freshly grated parmesan
Taken from cooking.nytimes.com/recipes/1014222 (may not work)