To celebrate March 8th, International Women’s Day, I want to offer you a simple yet spectacular recipe: the mimosa risotto. Like other preparations dedicated to this day – the mimosa cake, the mimosa eggs… – this dish also recalls the colors and decoration of the flower symbolizing Women’s Day. The saffron gives the risotto an intense yellow color, while the final touch, the crumbled hard-boiled egg yolk, resembles the small mimosa flowers. It is very easy to prepare: just cook a risotto with vegetable broth or meat broth, add the saffron dissolved in a little broth almost at the end of cooking, and blend with butter and Parmesan to achieve a creamy and enveloping consistency. The final touch? A sprinkle of crumbled hard-boiled egg yolk for an elegant and refined decoration. Whether for a lunch with friends or a family dinner, the mimosa risotto is one of the best ways to celebrate this occasion at the table. Happy Women’s Day!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: Women's Day
- Energy 414.53 (Kcal)
- Carbohydrates 61.46 (g) of which sugars 0.82 (g)
- Proteins 8.83 (g)
- Fat 14.31 (g) of which saturated 5.35 (g)of which unsaturated 2.88 (g)
- Fibers 1.09 (g)
- Sodium 370.74 (mg)
Indicative values for a portion of 270 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Mimosa Risotto
- 1 1/2 cups Carnaroli rice
- 1/4 onion
- to taste vegetable broth (or meat broth)
- 3 tbsps extra virgin olive oil
- 1.4 oz butter
- 2 tbsps Parmigiano Reggiano DOP (grated)
- 2 packets saffron
- 1 pinch salt
- 2 eggs (only hard-boiled yolks)
Tools
- 1 Small saucepan
- 1 Garlic press
- 1 Pan non-stick, large
- 1 Wooden spoon
How to prepare Mimosa Risotto
To prepare the mimosa risotto, first cook the hard-boiled eggs: put them in cold water in a small saucepan and count 8 minutes from when the water starts to boil. Drain them, cool them quickly under running water, and peel them (for this recipe you will only need the yolks) (1). To form the final decoration, you can use a garlic press: place the yolk inside (2) and press it, letting the pieces fall onto a small plate (3). If you don’t have a garlic press, place the yolks on a small plate and crumble them with a fork.
Then move on to preparing the saffron risotto: finely chop the onion and put it in a non-stick pan along with the oil (4). Sauté over low heat for a minute or two, then add the rice (5) and let it toast for a couple of minutes. Deglaze with a ladle of vegetable broth or meat broth (6).
Lightly salt and cook the risotto for about 10 minutes, stirring often (7) and adding more hot broth when the previously added broth has been absorbed. After 10 minutes, dissolve the saffron packets in a little hot broth (8) and pour it into the risotto (9).
Mix carefully and continue cooking, stirring constantly and adding a little more broth if necessary. When the rice is cooked (10), turn off the heat and add the butter in pieces (11). Blend with the heat off for about a minute, then add the Parmesan (13).
Continue to mix to incorporate it into the rice (14). When the risotto is creamy and well blended, divide it onto individual plates and decorate the top with the yolk crumbles (15).
Serve the mimosa risotto immediately.
Tips and Variations
If you want to add a touch of color to the mimosa risotto, you can add about ten previously boiled asparagus together with the saffron, which will recall the stem of the plant.
