Preparation

• Using a fine-mesh strainer:
  1. rinse the rice under running water, rubbing the grains between your hands until the water runs clear and transparent;
  2. soak it in cold water for about 2 hours – for basmati rice 30 minutes are enough – stirring occasionally and changing the water at least a couple of times;
  3. finally, rinse again and drain thoroughly before cooking.

  

• If you taste a grain, you will get the sensation of eating par-cooked rice.

• Prepare a quick, light vegetable broth.
  Choose one of the two options:

  Vegetable broth with bouillon cube
  In a saucepan, pour 400 ml of water and a pinch of salt.
  Bring to a boil.
  Dissolve a vegetable bouillon cube.

  Vegetable broth with vegetables
  In a saucepan, pour 400 ml of water and a pinch of salt.
  Add half an onion, parsley stems and/or celery stalks.
  Bring to a boil and simmer for 10 minutes.

  Dissolve a sachet of saffron in the vegetable broth.

• Heat a pan, add the deamidated rice and toast it or, more correctly, warm it: it is already hydrated, so it will not heat like raw rice – this is normal.
  Deglaze with white wine and let it evaporate.
  Add the saffron-colored vegetable broth little by little, stirring until absorbed as you would with a traditional risotto (the rice is already hydrated and will not absorb a lot).
  If the broth is insufficient, add hot water.
  Remember that deamidation shortens cooking time; taste the rice a few minutes before the time indicated on the package.
  If necessary, adjust salt.
  Grind the pepper.

• Add one cold ingredient of your choice among:
  – a drizzle of extra virgin olive oil;
  – 1–2 tablespoons of grated cheese;
  and mix vigorously off the heat.
  After finishing, let the risotto rest covered for 2–3 minutes.

• Plate.
  Grind a little more pepper.

  Your saffron risotto with deamidated brown rice is ready.

  Enjoy your meal!

  

• Start the meal with a generous portion of raw or cooked vegetables and pair the rice with fiber, lean proteins and healthy fats to slow carbohydrate absorption.

• – Baked saffron rice with cheese | with brown and deamidated rice.

  

• “Riso al salto” (pan-fried leftover rice) is a recycling recipe prepared with saffron risotto leftover from the previous day.
  Risotto made with deamidated brown rice and without butter is not exactly ideal for “riso al salto” because it doesn’t remain compact.
  However, you can refresh leftover brown saffron risotto in a pan.
  Use a good-quality nonstick pan.
  You can oil its surface with a paper towel.
  Preheat the pan.
  Pour in the leftover saffron risotto and stir repeatedly until the grains are golden and crispy.
  Or reheat it in the oven.
  It’s delicious!