Duration: 45 min | Difficulty: medium
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.
Ingredients | Serves four
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
”For a tasty Saffron risotto, a good broth and a dry white wine are essential.”
Saffron risotto | Preparation
1. 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).
2. 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.
3. 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.
4. 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.
5. 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!
Risotto rice comes in 3 quality levels: ‘semifino’, ‘fino’ and ‘superfino’. The latter is the highest quality level and includes varieties Arborio and Carnaroli. Carnaroli is considered the king of Italian rice varieties.
ABOUT OUR GUEST
Studio Mark Braun
Berlin-based Studio Mark Braun is known for award-winning product and furniture design with high aesthetic value that delivers on quality, functionality and durability. 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 not only form part of our daily life, but can also remain with us throughout the years, doing our part to save 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 making sure to form the aesthetics and performance with just the right dose of detailing. An ethos that perfectly aligns with our values at MYKILOS, this meeting of minds was just one reason to share a meal together today.
As professor at HBKsaar Saarbrücken Mark initiated the German Design Graduates Show in collaboration with Ineke Hans (UDKBerlin) and Hermann Weizenegger (FHPotsdam). The exhibition opening at Kunstgewerbemuseum Berlin on October 10th 2019 shows the best 40 graduates from 12 renowned German design schools. All visitors welcome.