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I came across the recipe on The Guardian food website without saffron. Looking at the recipe whilst it was cooking, I felt the dish would benefit from the warming colour and fragrance of saffron and added it. I was correct.
Don't be tempted not to make the hot vinaigrette dressing. It adds a lot of flavour to the risotto and makes a huge difference.
Servings: 4-6
Ingredients
3 tbsp olive oil
1 big onion, finely chopped
4 garlic cloves, minced
600g celeriac, peeled and chopped into 1-1¼cm dice
A good pinch of (⅛ tsp or 20 threads) saffron, ground and bloomed in 250ml hot water
350g risotto rice (arborio)
200ml dry white wine (suitable for vegans)
1 litres vegetable stock (suitable for vegans)
½ tsp salt
3 tbsp nutritional yeast (optional)
For the oil:
3-5 tbsp Olive oil
12-24 sage leaves
2 tbsp capers, well drained & dried
2 tbsp lemon juice
¼ tsp sea salt
Method
Don't be tempted not to make the hot vinaigrette dressing. It adds a lot of flavour to the risotto and makes a huge difference.
Servings: 4-6
Ingredients
3 tbsp olive oil
1 big onion, finely chopped
4 garlic cloves, minced
600g celeriac, peeled and chopped into 1-1¼cm dice
A good pinch of (⅛ tsp or 20 threads) saffron, ground and bloomed in 250ml hot water
350g risotto rice (arborio)
200ml dry white wine (suitable for vegans)
1 litres vegetable stock (suitable for vegans)
½ tsp salt
3 tbsp nutritional yeast (optional)
For the oil:
3-5 tbsp Olive oil
12-24 sage leaves
2 tbsp capers, well drained & dried
2 tbsp lemon juice
¼ tsp sea salt
Method
- Heat 3 tbsp of olive oil in a skillet over a medium heat. Once it’s hot, add the onion and cook gently for 10 minutes, until soft and turning golden.
- Add the garlic, and cook, stirring, for two minutes, then add the celeriac and saute for 15 minutes, until it starts to soften.
- If you haven't already set the saffron blooming do so now.
- Add the rice and then the wine, and stir until the liquid has reduced. When the rice starts to stick, a few ladles of stock and stir well. Simmer until the rice starts to stick again, then add a couple more ladles and cook gently, stirring every now and then, until it’s absorbed by the rice. I usually add enough stock each time to only add the stock 3 times before all the stock is in. After 15-20 minutes, the rice should start to turn creamy. Now add the saffron water and stir well, and simmer until absorbed.
- Test that the rice is cooked, season and add the nutritional yeast is using.
- For the sage, caper and lemon oil, heat 3 to 5 tbsp of oil in a separate small pan over a medium heat until it’s hot, then add the sage leaves and capers – stand back, because they may spit. Take off the heat, allow to cool slightly, then stir in a tablespoon of lemon juice and a ¼ tsp of sea salt.
- Serve in bowls with drizzle a little of the sage, caper and lemon oil over each one.
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