Saffron - it' gold among the spices

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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April 23rd, 2018 | bread & pastries

Rhubarb sour cream cake

As children, in spring we held the huge rhubarb leaves from Grandmother’s garden like elephant ears and found it hilarious. At some point, our kids had the same fun on the giant leaves with the red stalk. And so are the photos from childhood days similar from generation to generation

November 30th, 2017 | sweets

Piedmontese chocolate pudding with vanilla quince

A beautiful and strong coffee, anyone? Then, after a substantial meal, this specialty from the Piedmont is the right! In Piedmont, this pudding is called also Bonèt, because its form probably reminds something to a hat or a chef’s hat. Another story around the Bonèt comes from the Langhe. It states that one puts so to speak “a hat” – a crown – on dinner with this dessert. Anyhow, it tastes excellently and even better when prepared the day before. Incredibly handy when you expect guests.

PS: The Vanilla Quinces are a perfect match!