All recipes written by Gordon Ramsay
The recipe for saffron risotto, one of the most loved traditional Italian first courses in the world. Here are the right ingredients, the steps and the secrets of creaming to prepare a perfect, creamy and fragrant saffron risotto! To prepare the classic recipe for saffron risotto, finely chop 40 g of onion and dry it over medium-low heat in a well-cooked saucepan capacious with a knob of butter, for about 5 minutes. The onion should not be colored.
For the recipe of veal ravioli in saffron and lemon sauce, finely chopped celery, carrot and shallot.
Brown the mince in a saucepan with a little oil for 8-10 minutes, blending, if necessary, with a drop of water. Then pour 1 glass of water, bring to a boil, then add the 2 sachets of saffron and, immediately after, the ravioli. Season with salt and mix gently. Cook for 4-5 minutes, with the lid, and serve immediately with 10 g of grated parmesan and lemon zest.
For the recipe of tartlets with broccoli with saffron, mix 200 g of flour with 60 g of water, 35 g of oil and a pinch of salt, then roll out the dough with a rolling pin, obtaining a sheet 2 mm thick. Cut out 6 discs (diam. 11-12 cm) with a pastry cutter.
Grease 6 molds for tartelletta (diam. 10 cm) and line them with the discs of dough, trimming the overflowing one. Prick the bottom of the tartlets with a fork, lay down a disk
of baking paper of the same size and distribute a small handful of dried beans. Cook "in white" in the oven at 180 ° C for about 20 minutes.
For the béchamel sauce. Melt a sachet of saffron in a couple of tablespoons of water. Dilute 25 g of flour with 25 g of oil in a saucepan, stirring with a whisk for a couple of minutes, until the mixture begins to boil. Add 250 g of vegetable broth, a pinch of salt, grated nutmeg and dissolved saffron, stirring constantly, and continue cooking for another 3-4 minutes.
For vegetables. Clean the broccoli, divide them into small florets and boil them in salted water for 4-5 minutes; drain and cool in iced water.
Clean the leek, removing the outer sheath, divide it in half lengthwise and cut it into half rounds. Brown it in a pan with a film of oil for 2-3 minutes. Spoon saffron-flavored béchamel sauce into each tart and complete with a tablespoon of leeks and some broccoli florets.
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