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RECIPES
Name
of the recipe - Saffron Risotto with Asparagus and
Zucchini
This dish is a derivative of the delectable Mediterranean
variety. Arborio is the standard variety of risotto found
today. However, there are others available in specialty
stores. We urge you to try them all. This family of rice is
famous for its creamy texture and will absorb many times its
weight in water and the unctuous quality can be a great
comfort!
A Tip: When preparing risotto, do not wash the rice
beforehand.
Serves 4 as a main course
Ingredients
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2
tablespoons ghee
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Pinch
of saffron
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1
1/2 cups of Arborio
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5
1/4 cups of warm water
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1
large zucchini
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1/2
pound of asparagus (about 12 medium spears)
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1/2
yellow onion (optional)
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1
tsp. lemon pepper seasoning
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1/2
lemon
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Salt
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Fresh
ground pepper
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Fresh
cilantro for garnish
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Fresh
ground Pecorino or Parmesan cheese (optional)
Melt
ghee in a medium stockpot. Bring to a medium high heat,
careful not to burn. Sauté finely chopped onion over medium
high heat until golden. Stir in the saffron and the Arborio.
Bring the water to a boil on the stove or in a kettle and
set aside. Sauté above ingredients for a few seconds, then
add 1/4 cup water to slow cooking. Add cubed zucchini and
chopped asparagus, the lemon pepper and sauté lightly,
mixing the contents of the pot well. Add 3 cups of water and
bring to a boil. Cover and reduce heat to a medium simmer.
Add remaining 2 cups of warm water, 1/4 quarter cup at a
time, stirring frequently as the rice mixture absorbs the
liquid. Stir in the juice of the lemon and 1/2 tsp. of salt.
The absorption time is approximately 25 minutes, which may
vary slightly according to cooking temperature. After the
liquid is integrated and the dish is creamy as a good
risotto should be, turn off the stove and allow the dish to
set covered for five minutes. Add salt and fresh ground
pepper to taste. Garnish with fresh chopped cilantro. Serve
with ground Pecorino or Parmesan on the side which can be
sprinkled liberally over the top. Enjoy!
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