Hi everyone. Today is my second Savory Saturday recipe posting. I made this dish this past week for Jason and I. It was so delicious and the saffron really gives it a distinct flavor.
Here are a couple facts on saffron: It is a red-orange color flavoring dye made from dried stigmas of a crocus. It takes about 13,000 stigmas about 4,330 flowers to produce one ounce of saffron. The threads are gathered by hand and dried over a low fire. This labor-intensive process makes saffron the world's most expensive spice. It sells for as much as $312 an ounce. You can usually get it for a reasonable price.... I didn't pay that much for mine. Each recipe usually calls for a half-teaspoon or less. It had a delicate bittersweet flavor and honeylike fragrance.
1/4 teaspoon saffron threads
2 (14-ounce) cans fat-free, less-sodium chicken broth
2 teaspoons unsalted butter
3 tablespoons finely chopped shallots
3 tablespoons finely chopped prosciutto (about 1 ounce)
2 garlic cloves, minced
1 cup Arborio rice or other short-grain rice
1/3 cup white wine
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/8 teaspoon freshly ground black pepper
Combine saffron and broth in a small saucepan; bring to a simmer (do not boil). Keep warm over low heat. ( I usually crush the saffron to release the flavor while it soaks)
Melt butter in a large saucepan over medium-high heat. Add shallots, prosciutto, and garlic to pan; sauté 2 minutes or until shallots are tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Remove from heat; stir in cheese and pepper. Serve immediately.