As the main course, I have decided to prepare one of my favorite dishes – a risotto. This time though, it is not a classic one which I cook normally.
It is a risotto with saffron which is a libido-boosting ingredient 🙂 And it is perfect for Valentine’s dinner 🙂 Saffron is a natural aphrodisiac and it is proven that it can increase the sexual desire. Just be careful and use it wisely 🙂 Too much saffron can be overpowering and can destroy the dish.
Olive oil is packed with antioxidants. It is a good source of monounsaturated and polyunsaturated fats, which are critical for a healthy heart, blood flow, and hormone production.
Saffron risotto – a perfect libido boosting dish.
- 200g of risotto rice (Arborio for example)
- 20g of green celery, chopped finely
- 2 smaller shallots, chopped finely
- 750ml of stock (you can use chicken, duck or vegetable one)
- 50g of Parmesan cheese
- 20g of unsalted butter
- 120ml of white wine
- A drizzle of olive oil
- 1g of saffron
- Fresh basil leaves for decoration
- Heat up a bigger pan or a casserole dish over medium-high heat. Add a small drizzle of olive oil and the chopped shallots and the celery. Roast for few minutes until the veggies are tender. Then add the rice, stir well and let it “sweat”. You will know when the rice is roasted as it will get shiny on the outside.
- Meanwhile, add the saffron into a smaller bowl or glass and pour over with a small drizzle of olive oil. Thanks to this step the saffron aroma will be stronger in risotto.
- When the rice is shiny pour in the white wine, stir well and cook until it will mostly evaporate. Then add the first 50 to 100ml of the stock. Lower the heat to medium and stir the risotto base constantly. Once the stock will be absorbed by the rice, add more. Repeat this step until you will use up all the stock. – NOTE: when you run out of stock but the rice will be still hard, you can add more if you have or use hot water.
- When the risotto is almost ready but still has some stock or water in, add the previously “marinating” saffron with the olive oil. Cook for 5 minutes and then switch off the heat.
- Add the butter into the middle, sprinkle with a good portion of the Parmesan cheese and cover with a lid. Let it rest for 5 more minutes. NOTE – stir well the risotto before serving.
- Serve warm with some basil leaves and Parmesan on top. Enjoy 🙂