Mediterranean Saffron Risotto

Ingredients

In this Mediterranean adaptation of the classic Italian saffron risotto, we incorporate ingredients and flavors commonly found in Mediterranean cuisine. The addition of sun-dried tomatoes and Kalamata olives adds a tangy and savory element to the dish, while fresh herbs like basil and oregano infuse it with the aromatic flavors of the Mediterranean. This adaptation brings a unique twist to the traditional Italian saffron risotto, creating a fusion of flavors that will transport you to the shores of the Mediterranean. We alse have the original recipe for Saffron Risotto, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 cup (120ml) sun-dried tomatoes, chopped 1/2 cup (120ml) sun-dried tomatoes, chopped
• 1/4 cup (60g) Kalamata olives, pitted and sliced 1/4 cup (60g) Kalamata olives, pitted and sliced
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 1/2 cup (120ml) grated Parmesan cheese 1/2 cup (120ml) grated Parmesan cheese
• 2 tablespoons fresh basil, chopped 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 75g, 4g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. 2.
   In a separate large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the saucepan and stir well to coat the grains with the oil. Cook for 2-3 minutes, until the rice becomes slightly translucent.
4. 4.
   Pour in the white wine and stir until it is absorbed by the rice.
5. 5.
   Dissolve the saffron threads in a small amount of warm vegetable broth, then add it to the rice mixture.
6. 6.
   Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next.
7. 7.
   Continue adding the broth and stirring until the rice is cooked al dente, with a creamy texture. This process should take approximately 20 minutes.
8. 8.
   Stir in the chopped sun-dried tomatoes, Kalamata olives, grated Parmesan cheese, fresh basil, and fresh oregano. Season with salt and pepper to taste.
9. 9.
   Remove the risotto from heat and let it rest for a few minutes before serving.
10. 10.
    Serve the Mediterranean Saffron Risotto hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Saffron threads — To enhance the flavor and color of saffron, soak the threads in warm vegetable broth or water for 10-15 minutes before adding them to the risotto.
• Arborio rice — Rinse the rice under cold water before cooking to remove excess starch and achieve a creamier texture.
• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, drain them well and pat dry with a paper towel before chopping.

Tips & Tricks

• Stir the risotto continuously while adding the broth to ensure a creamy consistency.
• Use high-quality saffron threads for the best flavor and color.
• Customize the recipe by adding grilled vegetables or cooked shrimp for extra Mediterranean flair.
• Leftover risotto can be transformed into arancini (risotto balls) by shaping them, coating in breadcrumbs, and frying until golden brown.
• For a richer flavor, substitute some of the vegetable broth with seafood broth.

Serving advice

Serve the Mediterranean Saffron Risotto as a main course accompanied by a fresh green salad and crusty bread. Garnish with additional grated Parmesan cheese and fresh herbs for an extra touch of flavor.

Presentation advice

Present the risotto in individual bowls, allowing the vibrant colors of the saffron, sun-dried tomatoes, and olives to shine through. Sprinkle some fresh basil leaves on top for an elegant finishing touch.