This one's for Zorra to help her feel at home and celebrate 'Swiss National Day'. After much deliberation, I decided to go with a Risotto and a Gratin. Both turned out to be really easy to make and were bursting with flavour!!!!
Saffron Risotto is a typical dish from Ticino - the Italian speaking canton of Switzerland. Here I have modified a traditional recipe I learned from my aunt to add peas. The result was a very fresh flavour to an otherwise rather delicate taste.
Risotto is traditionally made with Arborio rice which is an Italian medium-grain rice. Named after the Italian town of Arborio where it is grown, this starchy rice has rounded grains which are both firm and creamy. I managed to get the rice from my local supermarket but was not sure of what Swiss cheese I should get - so I went with Parmesan, the pungency of which set off the sweetness of the peas.
Ingredients:1 small onion, minced
1/2 cup fresh green peas
4 cups vegetable stock, warmed
1 cup Arborio rice
1/3 cup white wine, warmed
1 tbsp olive oil
1/4 tsp saffron soaked in 2 tbsp warm milk
Salt, to taste
- Pour the oil in a medium sized saucepan. Add the onions, and fry until transparent. Next add the peas and cook for 5 minutes.
- Pour the rice and fry along with the peas and onions until it is translucent. Keep stirring to keep it sticking to the pan.
- Pour in the warmed wine, stirring constantly. Once the wine dries, add a ladle of the vegetable stock, allow it to be absorbed by the rice, but add another ladle just before it dries up.
- Continue cooking the rice, stirring it and adding the broth as it is absorbed by the rice.
- Once the rice is fully cooked, stir in the salt, saffron, and grated cheese.
- Cover the risotto, and turn off the flame. Let it sit for a couple of minutes. Serve warm.
All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007-2013. All Rights Reserved. Kindly do not reproduce without permission.