Risotto Archives - Krokos Kozanis

Risotto with Saffron

Krokos Kozanis — Thu, 16 Jul 2020 14:38:54 +0000

Risotto with Saffron

Ingredients

50g olive oil
80g onion, finely chopped
250g Arborio rice
75ml white wine
900g chicken broth
1g Saffron
100g Parmesan cheese, grated
50g butter

Method

Heat the broth and keep it warm throughout the cooking process.
The high temperature of the broth helps the rice to retain its boiling and thus the risotto to cook better.
Heat a non-stick pot over high heat, add the olive oil and saute the onion, until translucent and golden brown. Add the rice and saute for about 2-3 minutes.
Pour in the wine and allow it to be absorbed completely.
Add the broth using a ladle in small portions, stirring constantly and waiting for the broth to be absorbed before adding more broth.
The amount of the broth should be enough to cover the rice.
Stir and keep the boiling low but constant.
Add the Saffron and continue adding broth, in portions, until the rice is al dente and reaches the desired consistency.
Remove the pot from the heat and add the Parmesan cheese and butter. Cover the pot with a towel and let the risotto rest for 2-3 minutes.

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Risotto with Squids and Shrimps

Krokos Kozanis — Sun, 16 Feb 2020 15:59:47 +0000

Risotto with Squids and Shrimps

Ingredients

225gr shrimps
5 tablespoons olive oil
600ml chicken broth
A pinch of Krokos Kozanis (saffron) in stigmas
225gr clean squid
1 chopped onion
1 chopped garlic clove
2 peeled tomatoes
185gr Arborio rice
3 tablespoons of vermouth
50gr peas
salt, pepper, lemon zest of 1 lemon

Instructions

Peel the shrimps and keep the shells. Heat the oil in a deep frying pan and fry the shells until golden brown. Add the chicken broth and boil while removing the foam that accumulates. Add the Kozani saffron and lower the heat. Let it simmer.
Wash the shrimps and the squids and drain them. Cut the squids in rounds. In two tablespoons of olive oil fry the squids and the shrimps for 1-2 minutes. Add the rest of the oil, the garlic and the onion and as soon as they soften add the chopped tomatoes and fry for 4-5 minutes. Throw in the rice and sauté for 3 minutes, stirring often.

Add the vermouth and let it almost evaporate. Pour the chicken broth and the peas in the rice, as well as some salt and pepper. Bring to a boil, cover and lower the heat. Simmer for about 20 minutes, stirring occasionally until the rice becomes “al dente”. Throw in the shrimps and the squids with their broth, turn off the heat and leave it on the hotplate. Serve garnished with the lemon zest.

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Risotto with Krokos Kozanis

Krokos Kozanis — Thu, 16 Jan 2020 16:02:50 +0000

Risotto with Saffron

Ingredients

(serves 6)

A large pinch of Krokos Kozanis (saffron) in stigmas
300gr Basmati rice
2 thin cut echalotes
3 dried whole clove buds
2 whole allspice berries
4 whole black peppercorns
2 tablespoons olive oil
1 bay leaf
4 peeled tomatoes
salt

Instructions

Crush the Kozani saffron, add it in 550ml of hot water and stir. Wash the rice, put it in a bowl filled with cold water and let it soak for half an hour. Drain the rice and let it dry for 10 minutes. In a large frying pan mix the oil, the echalotes, the allspice, the clove buds and the peppercorns and fry them over low heat until the echalotes turn brown.

Add the rice, stir well and fry them altogether for 4 minutes. Add the water with the saffron, the bay leaf and the salt, cover the frying pan and bring to a boil and then simmer for 15 minutes. Cut the tomatoes in four, remove the seeds and cut in cubes. Remove the rice from the heat and add the tomatoes stirring carefully. Cover and leave it for 5 minutes. Served with grilled shrimps souvlaki.

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