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 it will feel like a precooked rice grain.

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

  Vegetable broth with bouillon cube
  In a saucepan, pour 1 1/4 cups of water and a pinch of salt.
  Bring to a boil.
  Dissolve a vegetable bouillon cube.

  Vegetable broth with vegetables
  In a saucepan, pour 1 1/4 cups of water and a pinch of salt.
  Add half an onion, parsley stems and/or celery stems.
  Bring to a boil and cook for 10 minutes.

  Dissolve one packet of saffron in the vegetable broth.

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

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

• Plate the risotto.
  Grind a little more pepper.

  Your saffron risotto with deamidated wholegrain 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 protein and healthy fats to slow carbohydrate absorption.

• “Riso al salto” is a recycling recipe made with leftover saffron risotto from the day before.
  Risotto made with deamidated wholegrain rice and without butter does not hold together as well for making “riso al salto”, but you can still pan-fry the leftover wholegrain saffron risotto.
  Use a good nonstick pan.
  You can oil the 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!