This month’s HANGRY session is set to stimulate all the senses. Led by Mark Braun and his eponymous design studio, we were treated to a vibrant and tasty saffron risotto recipe accompanied by Jupiter-Tonic, both with so much zest and colour they are a feast for your eyes and your tastebuds.
Saffron risotto | By Studio Mark Braun
- 300 g risotto rice superfino (e.g. carnaroli)
- 1 shallot(s), finely chopped
- 1⁄2 litre fresh vegetable, chicken or fish broth
- 40 g butter
- 100 ml white wine
- 1 tbsp saffron, or at least 30 threads
- 50 g cold butter
- 75 g Parmigiano-Reggiano, freshly grated
- salt and pepper
- Prepare a vegetable, chicken or fish broth in a pot and keep it hot but not boiling. In a separate pan, heat the oil and lightly fry the shallot with the butter for 5 minutes without browning. This is called ‘soffritto’ (sweating).
- Add the rice and turn until each grain is coated in butter, a process which is called ‘tostare’. Increase the temperature slightly and pour in the wine, letting it evaporate completely. Now add the saffron.
- Gradually add the hot broth to the rice using a ladle. This process takes 17 – 18 minutes to cook a firm and creamy risotto. Stir continually and scrape the grains from the edge and bottom of the pan. The temperature should be just enough for the broth to keep to a simmer.
- When each ladle of broth is almost completely absorbed, add the next one. From the 14th minute on, be careful not to pour in too much broth, so that the rice is not too liquid at the end. Once the rice is cooked through, turn the heat right down to let it rest for 1 minute.
- The final step, the ‘mantecatura’ is to mix in cold butter cubes and freshly grated parmesan, seasoning with salt and pepper to taste. Now you should have the perfect consistency called ‘Risotto all’Onda’.
- Garnish with parmesan shavings and fresh oregano and serve immediately. It is delicious as a standalone dish or paired with the Lombardy specialty of veal and bone marrow, ‘Osso Buco’. Enjoy!
In order to cook a tasty Saffron risotto, a good broth and a dry white wine are essential. Risotto rice comes in 3 quality levels: ‘semifino’, ‘fino’ and ‘superfino’. The latter is the highest quality level and includes varieties Arborio and Carnaroli. In addition, people in Italy consider Carnaroli as the king rice varieties.
Studio Mark Braun
Founded in 2006 the Studio has worked with high-profile clients including Thonet, MONO, NOMOS Glashütte, to name a few. With his roots in Bavaria and Sweden, its founder, Mark, creates objects that certainly remain with us throughout the years. They not only form part of our daily life, but can also help us saving on resources.
The Studio’s line of kitchenware, as seen in our story here, was conceived through the beauty of its materials. Reinventing an often ordinary household item. The challenge was to walk the line between celebrating the qualities of the material while forming aesthetics and performance with just the right dose of detailing. Since this is an ethos that perfectly aligns with our values at MYKILOS, this meeting of minds was just one reason to share a meal.
In addition to his professorship at HBKsaar Saarbrücken Mark initiated the German Design Graduates Show. This collaboration with Ineke Hans (UDKBerlin) and Hermann Weizenegger (FHPotsdam) is open for the public as an exhibition. The exhibition is opening at Kunstgewerbemuseum Berlin during this summer and shows the best 40 graduates from 12 renowned German design schools. All visitors welcome.