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October 28, 2020
When this recipe for Carrot and Saffron risotto popped up on The New York Times Cooking App, I knew I had to try it. I wondered if my grandsons would find the saffron too strong -- or unfamiliar, but they loved it! Comfort food in a time of Covid. I use a pressure cooker to prepare risotto -- and highly recommend it, but you can prepare this dish in whatever way you make your risotto.
1 small shallot minced
3 - 4 TBS canola oil
1/4 cup dry white wine
2 cups Arborio rice
4 cups chicken broth
1/4 teaspoon saffron threads, ground in a mortar and pestle
2 cups grated carrot
1/2 cup grated parmesan
2 TBS half and half
1 TBS butter
2 heaping TBS flaxseed meal (for their Omega-3s)
salt and pepper
Add the pulverized saffron threads to the chicken broth and set aside.
Sauté the shallot in canola oil in the pot of the pressure cooker, then add the risotto, coating with oil and seasoning with salt and pepper. Add the wine and cook, stirring constantly, until it has cooked off.
Add the broth and carrots to the pot and stir to break up the risotto. Close the lid and bring to a boil. When the pot has reached pressure, turn down the heat and continue to cook for 7 minutes. When the risotto is creamy and just cooked, add butter, cream, parmesan, flaxseed meal, and correct seasonings. Serve immediately with a salad. So simple; so good. Be well.
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