‘Did you know that an ounce of Saffron is almost the same as an ounce of gold?!, I’d take Saffron any day’
This is a great recipe from Food Future Institute.
I personally love the use of saffron for the vibrant colour, delicate fragrance and amazing health benefits.
Saffron is a spice derived from the flower of the Crocus Sativus. The vivid crimson stigma and styles, called threads, are collected and dried. It is an expensive spice because it is a labour-intensive crop. Flowering in the fall, each flower has three tiny, threadlike stigmas in the centre, which must be careful removed by hand and carefully toasted to dry.
The aroma and fragrance of saffron is unique, it is floral but not sweet. It is warm and earthy, but not pungent. It is smooth and gentle, yet assertive. It is unmistakably heady and wonderful.
In dishes which usually contain it, e.g. Spanish Paella, Italian risotto Milanese or French bouillabaisse, it transforms the dish from delicious to sublime.
Saffron has been long revered for its medicinal properties, being used to improve libido, boost mood and improve memory. Most notably the carotenoid pigments, crocin and crocetin, responsible for saffron’s red colour are both compounds that have antidepressant properties, protect brain cells against progressive damage and improve inflammation.
Dr Michael Greger has shown extensive evidence in his book, ‘how not to die’ and on his website Nutritionfacts.org, highlighting the effectiveness of saffron against the leading treatments for Alzheimer’s disease and depression.
From an Ayurvedic perspective, Saffron is tri-doshic and has long been used to protect against inflammation and oxidative damage.
Ingredients
Serves: 4-6
Pumpkin seed parmesan
- 100g Pumpkin seed
- 50g Hemp seed
- 25g Nutritional yeast
- 3g Salt
- 3g Garlic powder
- 2g Onion Powder
- 1 Tbsp. Olive oil
Risotto
- 1 large shallot, finely diced
- 4 Tbsp. Plant-based butter
- 350g Arborio risotto rice
- 100g Dry white wine
- 1.5 litre Hot vegetable stock
- 1 Tsp Saffron threads
- 2 Tsp. Salt
- Pumpkin parmesan to taste
Method
- For the vegan parmesan, put all the ingredients in a blender and blend till you get a crumb. Add the oil in slowly until the mixture comes together. Set aside till serving.
- In a heavy-bottom, wide saucepan, large enough to hold rice with plenty of room left over, cook the shallots in 2 tablespoons of butter over medium low heat with a pinch of salt, until onions are translucent about 2 minutes.
- Stir in rice and cook over medium heat for about 3 minutes.
- Add the wine and reduce until rice has absorbed it fully.
- Add 2 ladles of hot stock, turn heat to medium high, and cook until most of the liquid has been absorbed, stirring constantly not allowing it to stick to the bottom of the pan.
- Add Saffron and another ladle of broth a little at a time, keep cooking, stirring, and adding broth until the rice is al dente but not raw or grainy in the middle. About 25 minutes.
- When risotto is ready, add broth as needed to achieve the desired creamy, rich consistency and season.
- Off the heat, stir in the remaining butter and sprinkle parmesan to taste.
