Zafferano (Saffron)

Saffron. 

A spice, by weight, worth more than gold.

Each autumn the dormant saffron crocus bulb comes alive to produce a beautiful purple flower. At this time of the year it looks like nothing but dead weeds. The bulb will flower 3 times before it dies. Each bulb costs approximately 10 euro. 


Within the flower there are 3 stigmas attached and they must be carefully picked by hand. For my new friend, Franca, it will take her 2 weeks to do this alone. 

This is 80-100 grams of saffron, the remainder of Franca's harvest from last autumn. Once the saffron is picked, she will dry it and then package it to sell in 0.1g quantities (see below). Saffron sells for approximately 18 euro per gram. 

Fresh saffron is enjoyed best when toasted and then crushed into powder. I was lucky enough to get a small package of this saffron so when I use it I will heat it quickly in a dry pan and then let it cool. Once it is cooled, I will put it in an envelope of parchment paper and crush it with the top edge of a knife until it is made into powder. 

Saffron is classically used in Risotto Milanese but is also used in many other dishes here in Italy! 

Mario Batali's Recipe for Risotto Milanese

Ingredients

1/4 C Extra Virgin Olive Oil (EVOO)

1 Medium Onion, small dice

1 tsp Saffron threads (or powder)

3 1/2 C Chicken Stock, HOT

2 C Arborio Rice (or Carnaroli)

1/2 C Dry White Wine

4 TBS (1/2 stick) Unsalted Butter

1/2 C+ Parmigiano Cheese, freshly grated

Directions

1. In a 12 to 14-inch skillet, heat the olive oil over medium heat. 

    Add the onion and cook until softened and translucent but not 

    browned, 8 to 10 minutes. 

2. Meanwhile add the saffron to the stock, stirring to infuse. 

3. Once the onions are translucent add the rice and stir with a 

    wooden spoon until toasted and opaque, 3 to 4 minutes.

4. Add the wine to the toasted rice and let reduce until nearly dry.

5. Add a 4 to 6-ounce ladle of the saffron-infused stock and cook, 

    stirring, until it is absorbed. 

6. Continue adding the stock a ladle at a time, waiting until the 

    liquid is absorbed before adding more. Stir, stir, stir!

7. Cook until the rice is tender and creamy and yet still a little al 

    dente, about 15 minutes. 

8. Stir in the butter and cheese until well mixed. 

9. Portion risotto into 4 warmed serving plates, serving with extra 

    cheese.

BUON APPETITO!