A pinch of red goldon your plate

Creamy risotto with Quercy saffron Ajouter aux favoris

In autumn, when the crocuses open on the Causse de Cajarc, their red pistils add colour to our tables and flavour our recipes! Carefully harvested from the limestone soils of the Lot, Quercy saffron, a rare and mysterious spice, reveals all its finesse in this creamy, delicate risotto. A simple dish with subtle flavours, combining the sweetness of the rice with the nobility of this “red gold”, renowned for its purity and the intensity of its aromas.

Ingredients

Serves 4

300 g Carnaroli rice
1 onion
12 cl dry white wine
1 l chicken stock
2 pinches Quercy saffron pistils
1 cl olive oil
30 g grated Parmigiano Reggiano cheese
20 g soft butter
6 pinches fine salt
6 turns of pepper mill

Risotto

Preparation

Heat the stock in a saucepan and keep it hot.
In a second pan, gently sweat the chopped onion with a drizzle of olive oil and a pinch of salt.
Add the rice and stir for a minute, just long enough for it to become slightly glossy.
Deglaze with the white wine and allow it to evaporate almost completely.
Now start cooking: pour in a ladleful of hot stock and stir regularly. As soon as the rice has absorbed it, add another ladleful. Continue cooking until the rice is creamy and tender (15 to 17 minutes).
Halfway through cooking, add the Quercy saffron pistils to infuse into the rice.
When the texture is just right, remove from the heat, stir in the butter and then the Parmesan to create a well-bound risotto.
Adjust the seasoning and serve immediately.

Gourmet tips

du Lot

Quercy saffron has an incomparable luminous colour and fragrance: just a few pistils are enough to enchant the dish. In autumn, accompany your risotto with mushrooms from the Ségala region, such as ceps and girolles, and in spring or summer, with freshly picked garden vegetables or those found at local markets. It also goes perfectly with a duck breast, for a generous, gourmet dish. As a finishing touch, a few shavings of Lot cheese, chopped walnuts and a glass of Côtes du Lot white wine will bring out the best in this creamy risotto, a blend of finesse and local flavours!

Time to

Preparation

Allow half an hour to prepare and cook your risotto. Take the time to add the stock ladle after ladle: it’s the secret of its creamy texture! Serve immediately, piping hot… and savour the golden taste of Quercy.

Discover