Saffron 1 Gram

Saffron Vinaigrette – infuse saffron in 50 ml hot water for 15 minutes. Combine with 200 ml white wine, 80 ml rice vinegar, and 1 tbsp mirin. Bring to a simmer and reduce the volume by 2/3rd. Cool and whisk in 100 ml EV olive oil, a pinch of white pepper and 2 tbsp chervil (finely chopped). 

Spoon the vinaigrette over seafood and shellfish.

‘No Fuss’ Saffron Risotto – Serve 4

This technique bypasses the traditional method of continuously stirring the rice until its cooked (but delivers a great result).

Pre-heat oven to 200 C. Infuse 1/2 of 1 gm Saffron in 100 ml of hot water for 15 min. Melt 2 tbsp butter, 3 tbsp olive oil and sauté 1 cup French shallots (finely chopped) for 3 minutes to soften them without colour. Add 350 gm Arborio rice and mix to coat all the grains whilst they begin to toast slightly. In a separate pot bring 800 ml stock (chicken or vegetable) to the boil. Add 1/3 cup white wine to the rice and cook until it has evaporated. Immediately add the stock and saffron water, (the rice will bubble and steam), stir and cover and cook for exactly 12 minutes. Safely remove lid and spread the rice in a thin layer (to cool as quickly as possible). The rice can be stored in the fridge for 2 days. To serve, heat 200 ml additional stock, stir in the rice with 50 gm butter, 50 gm grated parmesan, salt and pepper (more stock as needed to achieve creamy consistency).