Risotto al Salto
- Total Time
- 1 hour, plus overnight chilling
- Rating
- Comments
- Read comments
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Ingredients
- 4cups chicken stock
- 1tablespoon saffron threads
- Kosher salt
- 4tablespoons unsalted butter
- 1small white onion, minced (about ½ cup)
- 1cup carnaroli or arborio rice
- ¼cup dry white wine
- ¼cup finely grated Parmesan (use a Microplane)
- 6tablespoons clarified butter
Nutritional analysis per serving (3 servings)
788 calories; 48 grams fat; 28 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 17 grams protein; 1125 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the stock to a simmer in a medium saucepan. Add the saffron threads and a healthy pinch of salt, and continue to simmer, 2 to 3 minutes. Set aside.
- Step 2
Meanwhile, melt 3 tablespoons unsalted butter in a large enameled or heavy-bottomed pot over medium heat. Add the onions and sweat them, stirring occasionally, until soft and translucent, 6 to 8 minutes.
- Step 3
Add the rice, and stir to coat with the onion-butter mixture, then add the wine, and continue to stir until the wine is evaporated, about 1 minute.
- Step 4
Add 2 cups of the warm saffron-chicken stock, and stir continuously until nearly all the stock is absorbed into the rice, 13 to 15 minutes. Continue adding about ½ cup of stock at a time, stirring constantly until the stock is absorbed into the rice before adding more, until the rice is creamy and tender yet still al dente, about 18 minutes total. (You may not need to use all of the stock.)
- Step 5
Remove the risotto from the heat, stir in the Parmesan and the remaining 1 tablespoon unsalted butter, then season to taste with salt. Transfer to a lidded container, and refrigerate overnight.
- Step 6
Heat 3 tablespoons clarified butter in an 8-inch nonstick skillet over medium-low. Add the chilled risotto, and shape into a thick, even pancake using a heatproof rubber spatula. Cook over medium-low heat, swirling the pan often to prevent the rice from sticking, until the underside is lightly browned and crisp, about 10 minutes.
- Step 7
Gently shake and swirl the pan to make sure the risotto pancake isn’t sticking at all and remains intact. Carefully slide it out onto a large round plate big enough to accommodate it. Invert another plate on top of the risotto pancake, and quickly flip the plates so that the crispy side of the rice is now facing up. Remove the top plate.
- Step 8
Add the remaining 3 tablespoons clarified butter to the skillet, and carefully slide the rice into the pan, crispy-side up. Cook over medium heat, and continue swirling the skillet until the bottom side is crispy and lightly browned, 6 to 8 minutes.
- Step 9
Carefully pour off and discard any extra clarified butter, and gently slide the risotto pancake onto a warm serving plate.
Private Notes
Comments
You can make subrics (crispy little rice cakes) with leftover risotto (any kind) - just mix it with egg and then fry spoonfuls in butter &/or oil.
I have found that my slow cooker/rice cooker makes excellent risotto with no stirring. I go through step 3 and then add the rest of the stock and wine to the cooker. I follow cooker directions for rice, then continue with step 5 once pressure has come down. Very easy. Now I make risotto frequently.
I grew up eating risotto. My mom did one thing differently, and it’s useful I think. She would ladle the initial dose if broth over the rice, then add the saffron to the risotto pot. In that way any unused stock was good old chicken stock, easily reused for other things. And every precious granule of saffron gets into the risotto. This same technique works with porcini risotto, for another high treat.
can you put this in the oven instead of stove top frying?
I believe the saffron quantity of 1 Tbs is a mistake. A teaspoon seems more likely, or less given the quantity of stock. I also believe leftover risotto should come to room temperature before adding egg and shaping the pancake. Finally, why struggle with a pan sized risotto disk? Make 4” pancakes that you can easily keep from sticking and flip with a spatula. Serve as individual portions.
I do think that 1 Tbsp of saffron threads is too much. Very expensive, and my risotto with that much saffron was somewhat bitter.
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