One needs quite a bit of saffron to get a properly deep yellow colour. (You can always bump it up with food colouring, yes I know that's cheating but chefs do it believe me). What you want is the flavour which is very hard to describe: floral, vanilla, bitter, seafood?
- 3 tbsp olive oil
- 320 g white risotto rice (I used Baldo)
- 12 strands saffron, ground with sea salt in a pestle and mortar
- glass white wine
- 1.2 litres vegetable stock
- knob butter
- 100 g parmesan or gran padano
- freshly ground pepper
In a deep pan heat up the olive oil and add the risotto rice, stirring briefly.
Add the saffron and white wine.
Slowly add the vegetable stock over the course of approximately half an hour, stirring.
If you want a deeper yellow, add a few drops of yellow food colouring.
Stir in a knob of butter
Remove from the stove and add freshy grated parmesan and ground pepper