Name: Saffron Risotto with Walnut Crumble
Prep time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 1 1/2 oz Parmigiano Reggiano DOP (grated); 2 oz onion (or shallot); 1 1/2 cups Carnaroli rice; 1 cup walnuts (coarsely chopped); 3 1/4 cups water (approximately); 1 tsp broth cube (vegetable); 1/2 tsp salt; 1 bunch parsley; 1/4 cup dry white wine

Saffron Risotto with Walnut Crumble.
Traditional and Bimby Recipe.
A classic Italian dish, with the addition of walnut crumble, which you can omit, or replace with another type of crumble, such as pistachio,
or even mushrooms, to be added to the recipe at the same time I indicated for the walnuts.
This is a dish that can be prepared in a short time, with ingredients we all have at home, so if you want to make a different dish, or have unexpected guests, here you go, in 20 minutes you have solved the evening.

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Cost: Economical
Rest time: 2 Minutes
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop, Cooking with Kitchen Robot
Cuisine: Italian
Seasonality: Winter, Spring

762.67 Kcal

calories per serving

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Energy 762.67 (Kcal)
Carbohydrates 90.35 (g) of which sugars 2.68 (g)
Proteins 17.69 (g)
Fat 33.85 (g) of which saturated 2.81 (g)of which unsaturated 1.77 (g)
Fibers 3.50 (g)
Sodium 227.20 (mg)

Indicative values for a portion of 400 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

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1 1/2 oz Parmigiano Reggiano DOP (grated)
2 oz onion (or shallot)
1 1/2 cups Carnaroli rice
1 cup walnuts (coarsely chopped)
3 1/4 cups water (approximately)
1 tsp broth cube (vegetable)
1/2 tsp salt
1 bunch parsley
1/4 cup dry white wine

Saffron Risotto with Walnut Crumble

Tools

What we need

1 Pan
1 Saucepan (for the broth)
1 Knife
1 Cutting board

Steps

Saffron Risotto with Walnut Crumble

Start by preparing some good vegetable broth or with a simple cube and keep it hot throughout the preparation of the risotto.
Chop the walnuts with a knife, and put them in a small bowl.
Do the same with the shallot.
Put a drizzle of oil in a non-stick pan, and sauté the shallot.
Choose good Carnaroli, and when the shallot is golden, add the rice in the pan and toast it.
When you notice it becoming transparent, deglaze with the wine and let it evaporate.
At this point, dissolve the saffron in a bowl with a little broth, and incorporate some ladles of broth to the rice. As the rice dries, add more, tossing in the pan without stirring.
When the risotto is cooked, turn off the heat and add half of the chopped walnuts, butter, and grated Parmigiano Reggiano, and stir.
Let it rest for 2 minutes.
Finally, decorate with the remaining walnuts. Here is the Saffron Risotto with Walnut Crumble ready
Chop the walnuts with a knife, and put them in a small bowl.
Put the Parmigiano Reggiano in the mixing bowl and grate: 10 sec./speed 10. Transfer it to a bowl and set aside.
Now put the shallot in the mixing bowl and chop with the measuring cup: 5 sec./speed 5. Gather at the bottom with the spatula, and add 40 g of butter, flavor with the measuring cup: 5 min./110°C/speed 1.
Add the rice and toast: 3 min./120°C/reverse/speed 1 without the measuring cup.
Pour in the white wine and cook without the measuring cup: 1 min./110°C/reverse/speed 1 without the measuring cup.
Add the water, broth cube, saffron, and salt, mix thoroughly with the spatula to move the rice and cook with the basket instead of the measuring cup: 12 min./100°C/reverse/speed 1, with the basket on the lid instead of the measuring cup to prevent splashes,
Stir the rice with the reserved grated Parmigiano Reggiano and ground pepper using the spatula.
Serve hot and decorate with the remaining walnuts and a parsley leaf.
The Saffron Risotto with Walnut Crumble is ready.