Here is a recipe for spring. I’ve been out in the garden this weekend, trying to mow the lawn after all the rain. I need to strim it first, which is such hard work.
The lilac tree is leaning low heavy with scented wands of purple flowers, the cherry, apple and pear blossom is out in various shades of pink, while the tree peony is yellow upon the brick wall. The Clematis Montana is swarming up the fence. Maybe April is my favourite time of year for the garden. Soon I’ll be eating on my balcony terrace, dishes like these:
Saffron, lemon, fig and walnut risotto
I had this in Noto, Sicily It was absolutely gorgeous. There are two methods for getting the most out of saffron, a technique called 'blooming':Grind the saffron in a mortar and pestle, then add a little hot water, stirring it. Then add it to the dish.Or:Put a couple of ice cubes in a small bowl, scatter a few strands of saffron on the ice cubes. Let it melt. Add to the dish.
Serves 6
Ingredients
- 15 strands of saffron
- 4 tbsp olive oil
- 250 g risotto rice
- 1 glass dry sherry
- 1 lemon or other citrus you find in Sicily like a cedro, cut into small chunks, no pips
- 1 litre hot vegetable stock
- big knob butter
- dozen dried figs, cut into little slices
- dozen walnut pieces, broken up small
- black pepper and parmesan
Instructions
- Bloom the saffron, set aside
- Heat up the olive oil in a deep pan
- Add the risotto rice and fry
- Add the saffron and the sherry
- Add the lemon chunks
- Keep stirring and adding small amounts of hot stock (very important that it's hot). When each amount of stock is absorbed, stir in some more.
- Do this for 25 to 35 minutes, keep stirring all the time.
- Check for seasoning.
- Add a big knob of butter, then add some of the figs.
- Serve with the rest of the figs and the walnut pieces on top. Then add black pepper and parmesan.
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