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Saffron Spaghetti Cooked Risotto-style
Saffron spaghetti cooked risotto-style is a dish that harmoniously blends the famous Italian tradition of pasta with the creamy, constant stirring method characteristic of risotto.Saffron, a golden and aromatic spice, is reminiscent of the streets of Persia and the paella dishes of Spain. When infused with the pasta, it elevates the spaghetti to a luxurious delicacy, tinting it with a gentle yellow and gracing it with a unique, aromatic flavor.
Ingredients
- 350 g spaghetti ¾ pound
- ½ liter vegetable broth 2 cups
- ½ teaspoon saffron threads or 1 sachet of saffron
- 30 g unsulted butter ¼ stick
- 2 tablespoon olive oil extra virgin
- 1 onion small, finely chopped
- black pepper freshly ground
- 50 g Parmigiano Reggiano ~½ cup, grated + more to serve
Instructions
- first prepare a vegetable broth with carrots, onions, celery, potatoes and various flavorings. You can also prepare the broth 1 or 2 days in advance and store it in the refrigerator. When it's ready, put the broth on low heat and let it simmer while you wait to use it.
- Then chop the onion finely and set aside.
- Bring plenty of water to a boil to cook the pasta and add salt. Dip the spaghetti without breaking them up. Cook them for 2 minutes, no more! The spaghetti should be soft enough to bend, but still uncooked.
- Meanwhile, in a large pan sauté the onion in extra virgin olive oil and butter over low heat for a couple of minutes.
- When the onion is translucent, drain the still uncooked spaghetti and put them in the pan with the onion. Stir and allow the spaghetti to take on flavor.
- Then turn the heat up to medium and add a ladle of broth.
- Cook the spaghetti in the broth over medium heat for 5 minutes.
- Taste the pasta often to figure out the degree of cooking! This is the hardest part. Be careful not to overcook the pasta. Better to add the broth a little at a time and taste.
- When it's about 2 minutes to the end of cooking time, dissolve the saffron in some of the broth, about ¼ cup.
- Add the saffron and stir. Raise the heat to high and finish cooking.
- Turn off the heat. Add grated Parmigiano cheese and plenty of freshly ground black pepper and stir.
- Saffron spaghetti cooked risotto-style are ready. Serve them immediately hot and creamy with an additional sprinkling of Parmigiano and freshly ground black pepper. Buon appetito!
Nutrition
Serving: 100gCalories: 453kcalCarbohydrates: 70gProtein: 16gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 9mgSodium: 703mgPotassium: 247mgFiber: 3gSugar: 5gVitamin A: 363IUVitamin C: 2mgCalcium: 173mgIron: 1mg
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