Saffron and goat cheese risotto

It is well known that in this house – virtual or otherwise – risotto is loved. However, the fact that of all risottos the best made is the one with saffron is new information!
Seriously, the yellow rice, as children like to call it, we really like it and we do it often, especially in winter and especially on Sundays. Compared to the “original” recipe of saffron risotto this version of mine does not include meat broth and beef marrow, let's say it is lighter. The goat cheese gives it the right creaminess and a hint of acidity that gives freshness to a simple but at the same time rich dish.

The saffron stigmas that I used were collected very close to me, in Talamello in the province of Rimini and it is a small reality that is growing a few dozen kilometers from the more well-known beaches. “Isolde's coral” that's what it's called saffron from Alta Valmarecchia. Do you know the Rimini hinterland?! In addition to the well-equipped but, let's face it, very unglamorous sea of ​​Rimini, there is a true spectacle of nature, rural landscapes and a set of cultural and gastronomic treasures that I would like to describe little by little in these pages. I hope to succeed, talking about your own home is never so simple…

Finally, a small note on rice and saffron: in Roman times rice was known but was mainly used for medicinal purposes as was saffron, “crucus”, a decidedly expensive medicine and dyeing spice, used more rarely in the kitchen.

Have a good week!

Saffron and goat cheese risotto

  • 200 g of Vialone Nano rice
  • 1/2 more
  • 20 g of butter
  • vegetable broth to taste
  • 0.1 g of saffron stigmas (about 10/12 pistils)
  • 80 g of fresh goat cheese
  • Parmesan Reggiano to taste

Clean, wash and chop the leek finely. In a saucepan, melt the butter and add the chopped leek, let it fry for a few minutes over low heat, it must become transparent. At this point add the rice and toast it, stirring carefully. Add two ladles of vegetable broth at a time, continuing the cooking and in the meantime pour a little broth into a glass and dissolve the saffron threads in it (break the saffron threads and leave them to infuse in the broth for 20 minutes). Add the broth with the saffron almost at the end of cooking. Once cooked, turn off the heat and stir in the goat's cheese and Parmesan. Cover with the lid and let the risotto rest for a couple of minutes, then serve.

If you want to try some other risotto, here is a series of tastings, for all tastes:


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