Saffron Crocus a Flower in Good taste

Yesterday my grandmother brought out a cookbook that my aunt had given her. The cookbook was all about cooking with different herbs and spices. There were so many recipes that we wanted to try once we got the ingredients. There seemed to be a great many dishes that called for saffron, which most of us have had at one time or another. We agreed that if we ever made a recipe requiring saffron that we would all chip in seeing that saffron is about $80.00 an ounce, not that we would need an ounce more like a pinch. Luckily saffron’s powerful flavor goes a long way as well as the brilliant color it imparts to all the food that it touches.

FYI- The reason why saffron is so expensive is it estimated that it takes some 14,000 Crocus stigmas (each crocus only has three stigmas) to produce only one ounce of saffron threads.
The taste is that of bitter honey and the color it releases is an intense yellow.

Saffron Risotto

5 cups of chicken broth (canned works just fine).

1/2 a stick of butter, plus 1 more tablespoon for later

1 medium onion, finely chopped

1 1/2 cup of pearl rice (Arborio)

1/2 cup of dry white wine

1/8 tsp. of saffron

1/4 cup of Parmesan cheese

Bring broth to slow simmer. Heat butter in heavy, deep pan, sauté onions until golden. Stir in rice; sauté until well coated. Add white wine and cook until evaporated. Begin adding broth 1/2 cup at a time--add broth again when you need more liquid 1/4 cup at a time.
After 15 minutes of cooking, add saffron and continue cooking adding 1/4 cup of broth until rice is tender but firm to the bite. Total cooking time is 30 to 35 minutes.
Just prior to serving, add cheese and remaining tablespoon of butter. Salt to taste, serve with more cheese.

Lemon Risotto

Risotto is one of those warm and creamy comfort foods. This lemon risotto has such a fresh flavor. It can be eaten as a main dish as you can with most risottos. But this one I tend to like as a side dish to a nice baked fish or roasted chicken, it just seems to round out the meal.
If serving as the main course this recipe will generously serve 3 to 4 people, if using as a side dish about 7 or 8

Lemon Risotto

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups Arborio rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel


Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper.