Saffron risotto (Abruzzo) is a typical dish from Abruzzo, specifically from a small village in the province of L’Aquila (Navelli), where saffron is produced and is also called the red gold of Navelli.
Navelli is a small town with only a few hundred inhabitants, one of the most beautiful villages in Italy, famous for the uniqueness of its small chickpeas and for saffron.
Saffron, this highly sought-after spice, came to Italy starting from this village in the 14th century when an Abruzzi monk, an expert and enthusiast of agriculture, returned from a trip to Spain and secretly brought back saffron bulbs, trying to plant them in Navelli, where they found ideal conditions for reproduction and growth.
From Navelli, saffron then spread to other parts of Italy.
I recommend you check out the official Navelli website for more information by clicking here.
Follow my recipe to get the original Navelli(Aq) saffron risotto.
Approx. 242 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Low heat
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Saffron Risotto
- 2 cups parboiled rice
- 4 Navelli (AQ) saffron threads
- 2 Classic flavor stock cubes
- 1 tbsp Butter + a knob of butter for creaming
- 1 tbsp Extra virgin olive oil
- 1 onion
- to taste Salt
- 3.5 oz Parmigiano Reggiano
Preparation of Saffron Risotto
Take a steel saucepan with fairly high edges, add the butter and oil, chop the onion, and sauté.
Now add about 1.5 inches of water to the saucepan with the sauté and add the stock cubes, bringing to a boil.
Take the saffron threads and place them on a spoon, hold them over a low flame, and once they begin to dry (do not burn them, the color should remain intact), remove them and place the saffron on a piece of aluminum foil, rubbing it inside the foil to turn it into powder; now you can add it to the other ingredients.
Meanwhile, put a separate saucepan of water on the stove, which you will use to add to the rice as needed.
Add the rice to the saucepan where you’ve poured all the ingredients and start stirring over medium heat.
Occasionally add water as needed for cooking, taking it from the saucepan of water you have heated separately.
Once cooked, cream with a knob of butter, add some Parmigiano, mix everything well, and serve by adding Parmigiano to each plate.Follow me on Facebook Pinterest Twitter Instagram YoutubeTelegram
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