Why is our saffron called “Riserva2019”?
We have found that allowing saffron to “mature” for more than 9 months enhances its organoleptic properties. In fact, when you open the jar—which is always made of glass—a fragrance is released that immediately captivates your sense of smell and brings to mind the closest fruit and flower pairings. We carry out this “maturation” in the dark, where light cannot damage its distinctive ruby-red color. We have always packaged our saffron to order, but from this year on, even greater care will be taken.
Therefore, every August 15th, every Ferragosto, our saffron will be marked with the word “riserva” to indicate that it has matured for 9 months, sacrificing weight for greatly enhanced organoleptic properties.
How do we use it since it is in threads?
Below we explain how to cook the famous Saffron Risotto (remember that saffron is a spice and can be used to flavor many of your recipes):
Ingredients:
- 1 teaspoon of saffron threads
- 125 g butter
- 1 onion
- 80 g Parmigiano Reggiano
- 40 g white wine
- Water as needed
- 1 l vegetable broth
- Fine salt as needed
Method:
To make saffron risotto, first place the threads in a small glass, pour in enough water to completely cover them, stir, and leave to infuse overnight; this way, the threads will release all their color. Then prepare the vegetable broth; you will need one liter for this recipe. Peel and finely chop the onion so that it melts during cooking and cannot be tasted when enjoying the risotto.
In a large pan, melt 50 g of the total amount of butter needed over low heat, then add the chopped onion and sauté for 10–15 minutes, adding broth to prevent the mixture from drying out: the onion should be soft and translucent.
Once the onion has softened, add the rice and toast it for 3–4 minutes so that the grains are sealed and cook evenly. Deglaze with the white wine and allow it to evaporate completely. At this point, cook for about 18–20 minutes, adding one ladle of broth at a time as needed, as the rice absorbs it: the grains should always be covered.
Five minutes before the rice is cooked, pour in the water with the saffron threads you had left to infuse, stir to flavor the rice and dye it a beautiful golden color. Once cooked, turn off the heat, season with salt, and stir in the grated cheese and the remaining 75 g of butter. Mix, cover, and let it rest for a couple of minutes. At this point, the saffron risotto is ready; serve it piping hot, garnishing the plate with a few more threads.
How do I measure the quantities?
- With 2 g of saffron, you get 46 servings
- With 5 g of saffron, you get 1,015 servings
- With 10 g of saffron, you get 3,035 servings