To celebrate March 8th, International Women’s Day, I want to suggest a simple yet scenic recipe: mimosa risotto. Like other preparations dedicated to this day – the mimosa cake, mimosa eggs… – this dish also reflects the colors and decoration of the symbolic flower of Women’s Day. Saffron gives the risotto an intense yellow color, while the final touch, crumbled hard-boiled egg yolk, resembles the small mimosa flowers. It’s very easy to make: just cook a risotto with vegetable broth or meat broth, add saffron dissolved in a little broth almost at the end of cooking, and finish with butter and parmesan for a creamy, enveloping texture. The final touch? A sprinkle of crumbled hard-boiled egg yolk for an elegant and refined decoration. Whether it’s for a lunch with friends or a family dinner, 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: 4 People
- Cooking methods: Stovetop, 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 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 tablespoons 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 mimosa risotto, first cook the hard-boiled eggs: place them in cold water in a small saucepan and count 8 minutes from when the water starts boiling. 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: put the yolk inside (2) and press it, letting the pieces fall onto a small plate (3). If you don’t have a garlic press, put the yolks on a small plate and crumble them with a fork.
Then proceed to prepare 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 hot 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 one has been absorbed. After 10 minutes, dissolve the saffron packets in a little hot broth (8) and pour it into the risotto (9).
Carefully mix and continue cooking, stirring and adding more broth if necessary. When the rice is cooked (10), turn off the heat and add the diced butter (11). Stir over the off heat for about a minute, then add the parmesan (13).
Continue to stir to blend it with the rice (14). When the risotto is creamy and well finished, divide it among individual plates and decorate the top with the crumbled egg yolks (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 along with the saffron, which will evoke the stem of the plant.
