Today we will see how to prepare a delicious brown rice risotto with saffron using deamidated rice [suitable for those suffering from hyperglycemia].
Difference between Milanese risotto and saffron risotto
Both Milanese risotto and saffron risotto include saffron, but Milanese risotto does not use wine, it includes marrow and is served with ossobuco prepared separately.
Let’s prepare a simple saffron risotto also without butter.
Let’s go step by step!
Rice and glycemic index, which one to choose? Also: how to deamidate rice.
• I chose a brown rice, specifically “parboiled brown rice more taste and fiber cooking 10 minutes” and deamidated it.
Deamidation varies the cooking times of the rice, significantly reducing them, in this case from 10 minutes to approximately 3-5 according to the desired consistency.
• I prepared a vegetable broth and added the saffron.
• I proceeded with the preparation of the brown rice risotto with saffron.
To be creamed with a couple of tablespoons of grated cheese [or, alternatively, with a drizzle of extra virgin olive oil].
I used Parmigiano Reggiano for creaming and Grana in flakes to finish the risotto.
You can finish with an aged cheese [e.g., Grana or Parmigiano] grated or in flakes to turn the brown rice risotto with saffron into a single dish that concentrates the characteristics that distinguish a balanced meal in a single course.
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 5.6 oz parboiled brown rice (cooking 10')
- 1 cup water
- 1 pinch salt
- 1 packet saffron
- 1 vegetable cube (homemade)
- 1 shot glass white wine
- 2 tablespoons Parmigiano Reggiano (grated)
- 1 pinch mixed peppercorns (with grinder)
- as needed Grana Padano (in flakes)
Tools
- 1 Sieve
- 1 Bowl
Rice Deamidation
Rinse the rice to partially remove starch, then:
• soak the rice in a bowl, in cold water, for 2 hours;
• stir occasionally;
• change the water a couple of times;
• rinse thoroughly under running water before using.
Once the deamidation process is complete, drain the rice thoroughly by placing it in a sieve.
If you taste a grain, it will feel like eating a rice that has undergone a pre-cooking.
In a small pot, pour:
• 1 cup of water;
• a pinch of salt;
• a packet of saffron;
• a vegetable cube;
and bring to a boil to obtain a saffron vegetable broth.
In a hot pan, pour the deamidated rice and toast or rather warm it [it’s a semi-cooked rice so the grains will never get as hot as they would if they were raw].
Deglaze with white wine and continue stirring until it is completely evaporated.
Pour the saffron vegetable broth into the pan ladle by ladle as needed and mix.
Continue stirring with a silicone spatula.
Continue stirring for 5 minutes instead of 10 until the rice has absorbed almost all the broth.
With the heat off, add the grated cheese and stir to cream.
If necessary, adjust the salt and grind the pepper.
Cover with a lid and let it rest for 2-3 minutes.
Plate it.
Grind some more pepper.
Your brown rice risotto with saffron is ready.
Enjoy your meal!
You can finish with an aged cheese [e.g., Grana or Parmigiano] grated or in flakes to turn the brown rice risotto with saffron into a single dish that concentrates the characteristics that distinguish a balanced meal in a single course.
The fried rice is a recycling recipe prepared with leftover saffron risotto from the day before.
The brown rice risotto with saffron prepared with deamidated rice, also without butter, is not exactly suitable for preparing fried rice as it does not remain compact.
However, you can reheat the leftover brown rice risotto with saffron in a pan: with a paper towel soaked in oil, carefully oil a hot pan, pour in the leftover risotto and stir repeatedly with a silicone spatula until you get golden and crunchy grains.
It’s delicious!
Notes
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it respecting the proportions and food combinations indicated in your dietary scheme.
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