Risotto in the pressure cooker comes out perfect every time and NO STIRRING!
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion, diced
- 1 clove garlic, minced
- 1 1/2 c aroborio rice
- 1 1/2 tsp salt
- Large pinch of saffron, ground
- 1/4 c white wine
- 4 c veggie or chicken stock
- 1/4 c fresh grated Parmesan
- 1/4 c chives, minced
Set on sauté add oil and butter, stir in onion and cook till soft. Stir in garlic, cook 30 seconds, stir in rice and salt. Cook, stirring frequently until rice starts to brown. Add saffron and wine, stir until wine is absorbed.
Stir in the stock, cover and cook on high pressure for 6 minutes. Stir in Parmesan and chives.
Serves 4 – 6.
Another winner from Diana Henry.
Large pinch of saffron
1 tbsp butter
2 shallots, minced
3 1/2 oz dry vermouth
1 c chickeb stock
4 oz proscuitto, torn
1/2 heavy cream
Salt and pepper
6 oz pasta
1 1/4 c asparagus, sliced thin
Put saffron in a cup with 3 tbsp hot water, set aside.
Cook pasta according to package. Add asparagus for the last 3 minutes.
Melt butter in a 12 inch skillet over medium heat, add shallots and cook till soft. Add the vermouth and boil until reduced to 3 tbsp. Add saffron water and stock and boil till reduced by 2/3. Add cream and boil until it costs back of a spoon, stir in lemon and remove from heat. Stir in drained pasta and asparagus.
So easy and so good!!
1 1/2 tsp saffron
1/3 c boiling water
1 cauliflower, divided into florets
1 red onion, sliced thin
1/2 c green olives, cut in half
4 TBSP olive oil
Salt and pepper
4 TBSP parsely, chopped
Preheat oven to 400.
Put saffron in boiling water and set aside for 10 minutes in a large bowl. Add remaining ingredients, except parsley, and mix together.
Transfer to an oven proof dish, cover win foil and bake 40 – 45 minutes, stirring 1/2 way through.
Remove from oven and stir in parsley.
Pasta is often my go to on a crazy Monday! This one is inspired by Particia Wells, the saffron makes it special.
8 oz pasta
2 TBSP butter
1/2 c creme fraiche
1 tsp saffron, ground in a spice grinder
Parmigianno cheese, grated
Cook pasta according to package.
In a large skillet, melt butter, add saffron and creme fraiche and warm over low heat. Add the pasta and a little pasta water if needed.
Serve topped with a little parmigiana.
Serves 2 – 4.
I’m working my way though all of Ottolenghi’s cookbooks. I love his dishes – quick, easy and packed with flavor! You can use currents in place of barberries.
2 1/2 TBSP unsalted butter
2 c brown basmati rice, rinsed under cold water and drained well
2 1/3 c boiling water
1 tsp saffron threads, soaked in 3 tablespoons boiling water for 30 minutes
1/4 c dried barberries, soaked for a few minutes in boiling water with a pinch of sugar
2 TBSP dill, coarsely chopped
4 TBSP tarragon, coarsely chopped
1/2 c crushed pistachios, lightly toasted
salt and freshly pepper
Melt the butter in a medium saucepan and stir in the rice, making sure the grains are well coated in butter. Add the boiling water, 1 tsp salt and some pepper. Mix well, cover with a tightly fitting lid, and cook over very low heat for 15 minutes.
Remove the rice pan from the heat. All the water will have even absorbed by the rice. Pour saffron water over one side of the rice, covering about one-quarter of the surface and leaving the majority of it white. Cover the pan immediately and reseal tightly with the lid. Set aside for 5 – 10 minutes.
Drain the barberries and stir them in, followed by the herbs and most of the pistachios, leaving a few to garnish. Mix well. Fluff the rice with a fork. Taste and adjust the seasoning. Transfer the rice to a shallow serving bowl and scatter the remaining pistachios on top. Serve warm or at room temperature.
Serves 6 – 8
If I lived in London I would be at Jerusalem every night, but I don’t so cooking recipes dork ottolenghi’s cookbooks will have to do. This one is from plenty, I used trader joes tagliatelle instead of making my own pasta. The flavors in this dish are out of this world!!
8 oz tagliatelle
Pinch of saffron
1 stick butter
2 TBSP olive oil
4 shallots, sliced thin
1 tsp ground ginger
1 tsp paprika
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp cayenne
1/2 tsp chili flakes
1 tsp salt
2/3 c pine nuts
4 TBSP mint, chopped
4 TBSP parley, chopped
Cook pasta according package with saffron in the water.
Combine butter ingredients in a 12 inch skillet and cook over low heat until melted and combined.
Drain pasta and toss with butter, stir in herbs and serve.
I love this recipe! The crisp green onions with the saffron and nutty pine nuts just makes me smile. Best of all it is super quick to whip up. It goes great with lamb or chicken.
1 1/2 c chicken stock
2 tsp butter
1 tsp saffron threads
1 c couscous
1 bunch of scallions, chopped
1/4 c pine nuts, toasted
In a small pan, combine butter, stock and saffron. Bring to a boil, add couscous, cover and set aside for 10 minutes. Fluff with a fork, stir in onions and pine nuts.
Patricia Wells always comes to my rescue when I am hungry and uninspired. This time it was her Trattoria cookbook that saved me. Instead of heavy cream, i used creme fraiche. This dish was quick and heavenly!
8 oz pasta
2 TBSP butter
4 oz creme fraiche
2 tsp saffron threads
Cook pasta. Drain. Toss with butter, cre fraiche, saffron and cover. Let sit for a minute or two. Top with freshly grated parm.
6 WW PP per serving.
This recipe is adapted from La Cucina Italiana, my favorite Italian Cooking Magazine and a great little iPad app. It comes together in less than an hour and tastes like something from a super fancy italian restaurant. You can easily double it for guests. If you’re not watching your waist you can swap heavy cream with half and half.
1 bunch of very thin asparagus, cut into 1 inch length
1/2 c farro
1/2 lb of scallops
1/4 c half and half
1/2 tsp saffron threads, crushed
1 Tsp butter
2 tsp olive oil
2 TBSP shallots, finely diced
2 TBSP dry white wine
1 1/2 TBSP chopped parsley
Steam asparagus until crisp, about 2 minutes, transfer to an ice bath. Once cooled slice asparagus into 1 inch lengths. Use 1 1/2 c of the water used to steam asparagus, pour into to medium pot and add the farro, cook over medium heat covered until all the water is absorbed, about 20 minutes.
Mix saffron with heavy cream. In a small saucepan, melt butter over medium heat and add shallot, cook for 5 minutes until softened. Add wine and cook until almost evaporated. Add cream, cook 2 minutes whisking constantly. Reduce to a simmer whisking occasionally until thickened and reduced by 1/2, about 5 minutes.
Heat olive oil in a non-stick skillet over medium-high heat. Add scallops, cook 1 minute then turn over. Add farro and asparagus, cook 1 minute more. Add salt, pepper and chopped parsley.
Spoon 1/2 the sauce onto a plate. Spoon scallops and farro onto plate. Serve.
11 WW PP.