Saffron has a very delicate aroma with an earthy, almost fruity flavour. When used correctly, it will add flavour and color. This simple recipe for saffron spaghetti, will give you a great inside into how to use it and why.
We are cooking our saffron spaghetti risotto style as opposed to the boiling water method and for this we will need to use dried pasta. Using the risotto cooking method, the pasta will absorb all of the flavors in the pan for a quite remarkable pasta eating experience.
You will need to use saffron threads, not saffron powder because these are quite different from each other. Although saffron can be expensive, you will not need too much to create your dish of saffron spaghetti.
Saffron Spaghetti risotto style – Serves 4
- 350 grams (12 oz) Dry spaghetti
- 1/2 l (2 cups) Vegetable stock
- 1/2 teaspoon Saffron threads or 1 sachets of saffron
- 125 grams (4.4 oz) Salted butter
- 1 Shallot or small onion, finely chopped
- Ground black pepper
- 50 grams (3/4 tablespoons) of grated Parmigiano cheese
- grated Parmigiano cheese, to serve
- In a large non-stick frying pan, heat the butter with the onion. Sautè, stirring, for 3 minutes on medium heat, till the onion is soft and translucent.
- Meanwhile cook spaghetti in boiling water for 1/2 minute, just long enough so spaghetti become softer and you are able to bend them. Drain and place them in the pan with the onion. Try to stir them to season as much as possible.
- Add a ladle or two of stock and cook over high heat until it’s completely absorbed.
- Add the saffron in a ladleful of stock and stir it. Then add it to spaghetti and cook until absorbed.
- Sample bits of pasta throughout to control the cooking time.
- When you think the spaghetti are cooked, do not add more stock. Add grated Parmigiano cheese and stir it in.
- Top with ground black pepper and serve immediately.