10 days ago, I mentioned while posting Bread with Chocolate and Olive Oil recipe from The Family Meal (Phaidon Press, 2011) that Ferran Adria was present at Google London HQ for Google's 13 Birthday.
The Google kitchen served some of the recipes from The Family Meal that day including Saffron Risotto whose recipe I finally can share.
From The Family Meal: Home Cooking with Ferran Adria (Phaidon Press, 2011), Saffron risotto with mushrooms (It is essential to choose the right rice for your risotto.Types of risotto rice such as Arborio, carnaroli, and vialone nano, are commonly used in Italy. If risotto rice is not available, you can substitute it with a short grain rice that has a high starch content)
Serves 6
Ingredients:
7¾ cups chicken stock (see below*)
¼ cup olive oil
2 tsp finely chopped onion
¼ cup white wine
3 cups risotto rice
6 medium white mushrooms
1 tbsp butter
1 1/3 cups finely grated Parmesan cheese 2 tsp lemon juice
Pour the stock into a saucepan. Cover with a lid and bring to a simmer. Wrap the saffron threads in aluminum foil. Toast in a frying pan for 1 minute over a medium heat, being careful not to let it burn. Cool. Heat the oil in a large pan over medium heat. Add the onion and fry for about 5 minutes, until softened but not browned. Pour in the white wine and scrape up any sediment from the bottom of the pan. When most of the white wine has boiled away, add the rice and stir for 3 minutes. Add a ladle of hot stock. Stir the rice frequently for 2-3 minutes to prevent it from sticking. Pour in the remaining stock. Shop the toasted saffron and sprinkle into the pan. Cook the rice for another 16 minutes, stirring frequently. Meanwhile, quickly wipe clean the mushrooms with a paper towel, then finely slice using a mandolin or a sharp knife. When the rice has absorbed most of the liquid and is just firm to the bite, add the butter. Add the Parmesan cheese. Stir well until the rice becomes creamy. Season with salt, pepper, and lemon juice Spoon the risotto onto serving plates. Scatter the mushroom slices over the risotto. The heat from the rice will lightly “cook” the mushrooms.
*Chicken stock
For 8½ cups
Ingredients
1 small onion
1 carrot
1 celery
2 ¾ lb (4 carcasses) whole, cleaned, raw chicken carcasses
1 1/3 gallons water
Cut the onions in half. Put the carrot, onion, celery, and chicken carcasses, into a very largo pot. Pour in the water, then bring to a boil. Skim the foam from the surface. Simmer for 2½ hours. Remove the chicken and vegetables and strain through a fine-mesh sieve.
(* Recipe from The Family Meal by Ferran Adria, Phaidon Press, Fall 2011, reproduced by permission of the publisher, all rights reserved, Photo by Francesc Guillamet)