It’s the very first day of March and that means that we’re only 20 days away from Spring!! Oh yes, that gets me excited! We did have a fabulous winter…lots and lots of sun and even a bit of snow. I love snow I really do but not for a long period of time. It’s the same with me and winter. Around OCtober, November I start longing for those sunny but cold winter days. When they arrive in December I’m happy. But it must not take too long. Winter is nice but not more than a month or so….then I start longing back for the warmer days. And also for days with more light… So yes I’m happy that we’re almost there…almost Spring.
But well, for now we’re still experiencing the winter and that means winter dishes for dinner. Today a delicious saffron risotto my love made a few days ago. I’ve honestly never tried to make risotto! Luca makes the best risotto ever so I’ve decided long time ago that I just enjoy his risotto instead of making it myself 😉
350 g // 2 cups rice
200 g // 7/8 cup bacon (diced)
1 liter of vegetable stock
2 saffron sachets
50 g // 1/2 cup parmesan cheese (grated)
1/2 onion (finely chopped)
1/2 glass of white wine
olive oil extra vergine
400 gr // 4 cups parmesan cheese (grated) for 4 cheese baskets.
Heat the stock. In a separate pan heat a bit of olive oil and add the onion. Fry it very slowly for a few minutes without coloring. Add the bacon and let it fry for 5 minutes. Add the rice and turn up the heat to medium. Make sure you keep stirring when you’ve added the rice. After 1 minute you add the wine and keep stirring for another 2 minutes. Now add the stock enough to cover the rice. A ladle will do. Also add a pinch of salt. Turn down the heat and keep stirring. Add another ladle of stock, allowing each ladleful to be absorbed before adding the next. This will take around 15-18 minutes. When the last ladle of stock is almost absorbed you add the 2 saffron sachets. Turn off the heat and add the parmesan cheese. Stir well and let it sit for 2 minutes so the risotto becomes creamy.
Parmesan cheese baskets:
Spread the grated parmesan cheese on a nonstick skillet on low heat. When you see it’s starting to bubble and you can easily go under it with a spatula you take it out of the skillet and place it over a small bowl turned upside down. You leave it cool down completely.
Wine tip: Falanghina Feudi di San Gregorio D.O.C (2013)