Grind or crumble your Saffron threads, add to a small amount of warm water and infuse for at least 20 mins. The longer you leave to infuse the better the results. You can leave the infusion in the fridge overnight if you have time.
Pour the stock into a pan, cover and turn up the heat to bring to boil.
Whilst the stock is coming to the boil and your saffron infusion, tumeric, and lemon juice. You can add 1/2 teaspoon of dried chilli at this stage if you like, for that extra kick!
Add the rice and Fish sauce or salt and bring to the boil.
Reduce heat and simmer for 10 -15 mins until all water has been adsorbed by the rice.
Grind or crumble your Saffron threads, add to 2 tea spoons of warm water. The longer you leave to infuse the better the results. If ground well the saffron should release it colour within 5 - 10 mins.
Melt the butter in a non stick sauce pan over a low - medium heat.
Break the eggs into a glass bowl and beat, add the salt and pepper and parika and mix together with beaten egg.
Once the butter has completely melted add the saffron to the pan and stir to mix saffron with the butter.
Add the beaten eggs and cook and stir until you have reached your desired consistency of scrambled eggs
Serves 1 (just double the ingredients for two and so on)
Place the stock in a saucepan and and heat over a low heat.
Add the butter and olive oil to a deep, non stick frying pan then add the onion and salt and fry for approximately 5 min until soft but not browning.
Add the risotto rice to teh frying and pan and mix with oil and onion and cook for a few minutes, then add the wine and cook stirring until absorbed.
Add the saffron and then the stock one ladle at a time. Stirring constantly until the stock is absorbed. Then add another ladle and repeat the process. It should take approximately 25 - 30 mins to absorb all the stock. The rice should have a creamy consistency and al dente
Finally add the parmesan and egg yok and stir until cheese is melted. turn off the heat, season to taste and serve with with salad.
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