In a saucepan, combine 4 cups water, 1/2 teaspoon
PeachDish Salt and saffron. Place over medium
heat. When the liquid comes to a simmer remove
from heat, but keep warm.
While you wait for the water to heat, prepare your
mise en place- Pick and chop thyme and parsley
leaves together; add herb stems to the saffron
water. Roughly chop spinach. Peel and mince
shallots.
Heat a sauté pan over medium heat, and add 2
teaspoons cooking oil. Add shallots. Cook,
stirring, until shallot begins to become
translucent, 2-3 minutes. Add rice, and stir
to combine. Add cooking wine, and cook briefly
while stirring. Add 1/4 cup saffron broth (you
can remove the herb stems, or just avoid adding
them to the risotto), and cook, stirring
vigorously, until liquid is almost fully
absorbed. Repeat this process until you’ve used
all the broth and the rice is tender but still
firm (“al dente”). Stir in spinach, and cook
until spinach is wilted, 1-2 minutes. If you’d
like the rice more tender, add a bit of warm
water, and cook, stirring, until it is
absorbed. Remove from heat, and vigorously
stir in butter, most of Parmesan (save a little
for garnish, if desired) and chopped herbs.
Taste, and adjust seasoning as desired with
PeachDish Salt.
The finished dish should be a similar
consistency to firm rice pudding. If it is too
stiff, stir in a little warm water. If risotto
is too cool or too thin, return pan briefly to
medium heat, and stir. Divide risotto between 2
plates or bowls, and top with remaining
Parmesan, if desired. Serve immediately, and
enjoy!
Originally Submitted
4/10/2017
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