Risotto allo Zafferano di Navelli

Name: Risotto allo Zafferano di Navelli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Abruzzese
Ingredients: 0.2 g navelli saffron threads (zafferano dell'aquila dop); 320 g carnaroli rice; 45 ml Extra virgin olive oil; 1 piece Shallot; 80 ml Dry white wine; 1.2 l light vegetable stock; 30 g Unsalted butter; 40 g pecorino d'abruzzo; 0.5 tsp Fine sea salt

A delicate golden Abruzzese rice dish flavoured with prized Navelli saffron threads and finished with Pecorino d'Abruzzo.

🇮🇹Italy· Abruzzo

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Difficulty: Easy
Calories: 410 kcal

Ingredients

0 of 9 gathered

Servings

¼ g navelli saffron threads (zafferano dell'aquila dop) — a generous pinch of whole crimson threads
320 g carnaroli rice — or Vialone Nano
45 ml Extra virgin olive oil — Abruzzese extra virgin olive oil preferred
1 piece Shallot — finely minced
80 ml Dry white wine — such as Trebbiano d'Abruzzo
1¼ l light vegetable stock — unsalted, kept at a gentle simmer
30 g Unsalted butter — chilled and cubed
40 g pecorino d'abruzzo — finely grated, lightly aged
½ tsp Fine sea salt — adjusted to taste

Equipment

•Wide heavy saucepan
•Small glass bowl
•Ladle
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 410 kcal
fat: 11 g
carbs: 68 g
fibre: 2 g
protein: 9 g
calories: 410 kcal

Instructions

1
Crush the saffron threads gently and steep them in four tablespoons of warm stock for thirty minutes.
2
Warm the olive oil in a wide heavy saucepan over low heat.
3
Add the minced shallot and cook until completely soft and translucent without browning.
4
Pour in the rice and toast the grains for two minutes until warm and translucent at the edges.
5
Pour in the white wine and stir until the alcohol evaporates and the pan is nearly dry.
6
Add a ladle of hot stock to the rice and stir gently until absorbed.
7
Continue adding hot stock ladle by ladle, keeping the rice at a steady simmer for fifteen minutes.
8
Stir in the saffron infusion and its soaking liquid during the last five minutes of cooking.
9
Remove the pan from the heat when the grains are tender with a delicate bite in the centre.
10
Add the cold butter and grated Pecorino d'Abruzzo, stirring vigorously to emulsify into a creamy sauce.
11
Cover the pan with a clean cloth and rest for one minute before serving on flat plates.

Chef's tips

Always steep the saffron in warm stock rather than boiling water to extract the colour without scorching its delicate aroma. Navelli saffron is extremely potent, so use it sparingly to avoid overpowering the sweetness of the rice.

Ingredient substitutions

Pecorino d'Abruzzo → a mild, lightly aged Pecorino Romano or young Grana Padano
Trebbiano d'Abruzzo → any crisp, unwooded dry white wine

Storage

Keep leftover risotto in an airtight container in the refrigerator for up to two days.

Reheating

Reheat gently in a saucepan over low heat with a splash of hot water or stock to restore its creamy texture.

Common mistakes to avoid

•Adding dry saffron threads directly into the boiling pot, which prevents the colour and floral aroma from dispersing evenly.
•Confusing this recipe with risotto alla milanese by adding beef bone marrow, heavy butter, or powdered saffron.
•Allowing the shallots to brown, which darkens the brilliant yellow colour and introduces bitter notes.

Serving suggestions

Serve immediately on warm flat plates, tapping the base of the plate to spread the risotto evenly.Pair with a glass of chilled Trebbiano d'Abruzzo or a light Cerasuolo d'Abruzzo.