🍛 Oriental saffron risotto
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A touch of 1001 Nights from the cooking pot – creamy, spicy and with the perfect crunch.
The ingredients (for 2 people)
| category | Ingredients |
| base | 200g risotto rice (Arborio or Carnaroli), 1 shallot, 1 clove of garlic |
| aroma | 0.1g saffron threads, 1 tsp ground cumin, ½ tsp cinnamon |
| liquid | approx. 700ml vegetable broth (hot), 100ml dry white wine (optional) |
| The special | 4-5 soft apricots (diced), 30g chopped pistachios or pine nuts |
| finish | 30g cold butter, 40g grated Parmesan (or feta crumbles), fresh mint |
Step-by-step instructions
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Preparation: Soak the saffron in 2 tablespoons of warm water to optimally develop its color and aroma. Keep the broth hot in a separate pot.
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Sauté: Finely dice the shallot and garlic. Sauté in a little olive oil until translucent. Add the rice and toast until the grains become slightly translucent at the edges.
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Seasoning & Deglazing: Briefly toast the cumin and cinnamon (this releases the essential oils). Deglaze with white wine and let it reduce almost completely.
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Stirring: Gradually add the hot broth, a ladleful at a time. Only add more liquid once the rice has absorbed the previous amount. Stir constantly – this releases the starch and makes it creamy.
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The oriental touch: After about 10 minutes, stir in the diced apricots and the saffron water.
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The final step: When the rice is cooked but still firm to the bite (al dente), remove the pot from the heat. Quickly stir in the cold butter and cheese. Cover and let it rest for 2 minutes.
The pro tip
For a contrast: Top the risotto with roasted pistachios and a few pomegranate seeds when serving. The acidity of the seeds breaks up the richness of the butter and creates a beautiful presentation!