Nature provides us with such vivid colours in so many delicious foods, it pains me to see recipe out there with food colouring. Why ingest chemicals when nature provides all the colours that we could ever want to eat.
Saffron is one of my favourite spices. This thread-like bright red/yellow spice comes from the Saffron Crocus flower believed to have first originated in Greece, today it is grown in the Middle-East and Spain as well. It is the central threads of the flower that is harvested and can be very expensive. Even though Saffron threads are bright red with yellow pieces, they colour your food bright yellow and give it a mild unique flavour to vegetables, pastas, rice dishes and even baked goods.
Today, I decided to add some saffron to a favourite comfort dish of mine, risotto. I also had some east coast baby shrimp on hand for added protein and a complete meal.
What you’ll need
1 large shallot, minced
tbsp extra light olive oil
3/4 cup of Arborio rice
3 cups of low sodium vegetable sock
1 cup of baby shrimp, cooked
1/2 tsp of Saffron threads
What to do
In a medium saucepan, warm up your vegetable stock. In a separate saucepan, heat oil on medium heat, and add minced shallot, sautée for about a minute. Add risotto rice and stir for about a minute more. Then add 1/4 cup of stock white continuously stirring. Add the saffron. As the liquid is absorbed, continue to add the stock in 1/4 cup measurements while stirring. Repeat this process for about 15 minutes or until the stock is used up. You should have a soft rice with a slight bite, and a little bit liquid still left in with the risotto. Although it will quickly be absorbed. Add the baby shrimp, stir for about a minute until the shrimp is warmed. Serves about 4. Serve and enjoy.