October 2021 | Guest Blog, Recipes

Exclusive Recipe II by Chef Vish: Saffron Risotto

A Recipe to pair with LaStella’s Espressivo by Chef Vish

Written by Chef Vish 

Saffron Risotto with Local-Foraged Chanterelle Mushrooms

For the Risotto Stock

  • Shallots 2 each
  • Garlic 4-5 cloves
  • Bay leaf 2 each
  • Saffron 3gms
  • Carrot 1 each
  • Celery 1 each
  • Mushrooms (Shitake) 50gms
  • Oli
  • Water 2L

In a pot add 10ml oil and saute chopped shallots, garlic, carrots, celery and mushrooms. Do not let it brown. Light saute until all the vegetables start sweating. This should take 6-8 minutes. Add the bay leaf and saffron stir and add water. Let it simmer for a couple hours until you have about 50% of the liquid remaining. Strain and hold warm.

For the Risotto

  • Arborio Rice 150gms
  • Risotto Stock 500ml
  • Butter 30gms
  • Saffron 1gm
  • Pecorino Cheese 30gms
  • Shallots 1 each
  • Garlic 4 cloves
  • Olive oil 20ml
  • Salt

Fine chop the shallots and in a deep pan, add butter and sweat the shallots on medium heat for 5 minutes until it becomes translucent. Do not brown the shallots. Add chopped garlic and saute for another 2 minutes on medium to low heat.

Add arborio rice and toast it for 2 minutes adding a little bit of the olive oil.

Once toasted slowly start adding the stock and using a wooden spoon keep stirring the rice. Add about 30-40ml at a time. Once the stock reduces to half add another 30-40ml and keep repeating this process until most of the stock is used up and the rice is cooked al dente. Fold in 1 gm of saffron and add 15gm of butter and pecorino cheese and mix it in to achieve a nice runny yet smooth consistency of the risotto. Adjust the seasoning. If you run out of stock use hot water.

The rice should not be crunchy but should have a bit and the consistency shouldn’t be soupy but also shouldn’t be too dry.

For the Chanterelles 

  • Chanterelles 100gms
  • Garlic 2 cloves
  • Salt and Pepper
  • Olive oil 10ml
  • Butter 20gm
  • Parsley 4gms

In a pan heat oil and butter and sweat some fine chopped garlic. Add mushrooms and saute until they start losing its water and get some colour on them. Do not over cook them. This process shouldn’t take longer than 6-8 minutes.

Add salt and pepper and fold in some chopped parsley.

To assemble

In a deep dish or bowl, place warm risotto in the centre and top with sauteed mushrooms. Garnish with pecorino or grana padano and chopped parsley.

The creaminess and earthiness of this dish work incredibly with Espressivo and creates this balance of flavours and the experience of going back and forth between the food and wine.