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Risotto with saffron, almonds and crispy chorizo

Saffron - it' gold among the spices

November 4th, 2018 | side dishes

We are fortunate that our captain brings, for example, saffron and vanilla directly from the markets in the Caribbean or the “spice souk” in Dubai . This is admittedly the reason why we sometimes use exquisite and expensive spices in a quite lavish way. Anyway, our saffron almond risotto with chorizo certainly succeeds with less than two cans of saffron.

How to prepare a risotto for guests already the day before, you can read in my blog post “The Risotto Secret”!

Saffron risotto is an ideal complement to a skin-fried fish fillet. And of course it is unbeatable as “Primo Piatto”, the first main course in an Italian menu.

Saffron almond risotto with chorizo

(serves 4)

80 g of chorizo, thinly sliced
olive oil
roast chorizo crispy, drain on kitchen paper, set aside
2 shallots
2 cloves of garlic
press unpeeled with the flat knife, sauté in
60 g of butter
300 g risotto rice
add, simmer until glassy, deglaze with
100 ml white wine
stir and simmer until the wine has almost evaporated
1 L vegetable broth or chicken stock (preferably homemade)
add to the rice gradually, each time wait until the liquid is absorbed (about 10-12 minutes), remove shallots and garlic cloves
1-2 can of Saffron (each 0,1g)
30 g of sliced almonds, dry roasted
1 small handful of flat leaf parsley, chopped
60 g Parmesan cheese, grated
salt, pepper from the mill
stir under the risotto, serve garnished with crispy chorizo slices

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