Gino D'Acampo's saffron risotto
Gino D'Acampo welcomes us back to his Tuscan retreat. In San Gimignano, Gino will be finding out about the town’s connection to saffron from a local gelato seller, before heading back to the villa to create his very own saffron risotto.
Saffron risotto
Serves: 6
Ingredients
5 tbsp olive oil150g salted butter, cut into cubes1 large onion, finely chopped 500g arborio or carnaroli rice A large pinch of saffron threads or ¾ tsp saffron powder200ml white wine1.5 litres hot vegetable stock250g frozen peas, defrosted80g pecorino cheese, finely gratedSalt and freshly ground pepper, to season
Method
1. Pour the oil into a large saucepan, add half the butter and place over a medium heat.
2. Add the onion and fry for 8 minutes, stirring occasionally with a wooden spoon
3. Tip in the rice and fry for 3 minutes, stirring continuously with a wooden spoon.
4. Stir in the saffron, then pour in the wine and simmer for 1 minute until the liquid has reduced by half and the alcohol has evaporated.
5. Add 2 large ladles of the hot stock, reduce the heat slightly and allow to simmer, stirring continuously until the liquid has been absorbed by the rice.
6. Continue adding the rest of the stock a couple of ladles at a time, stirring until the rice is soft but still has a slight bite. This process should take 16-18 minutes and you may not need all the stock
7. Remove the pan from the heat and add the remaining butter, peas and pecorino. Season with ½ tsp pepper and salt to taste
8. Stir the risotto vigorously for 30 seconds until well combined, to create a creamy texture.