This recipe posted to the list by Karen Hooten sounds intriguing,
but saffron in this country is more expensive than gold dust.
I worked out that this dish would cost in the region of R80 ($30)!
Is there anything else I could use? I tried tumeric but it didn't taste too good :(
> Saffron Risotto with Vegetables du Jour
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 tablespoons vegetable stock
> 1/2 cup leeks -- finely chopped
> 1 1/2 cups arborio rice
> 3 1/2 cups vegetable stock
> 1/4 teaspoon saffron threads -- generous
> 1 teaspoon salt -- or to taste
>
> 1 1/2 cups cooked vegetables -- chopped
> 3 tablespoons parsley -- minced
> 2 teaspoons balsamic vinegar
> ground pepper -- to taste
>
> Heat the 2 tbl stock in the cooker. Cook the leeks over medium high heat,
> stirring frequently, for 1 minute. Add in the rice, stiring to coat with
> the oil. Add 3/14 cups of the stock, the saffron, and salt.
>
> Lock the lid in place. Over high heat, bring to high pressure. Lower the
> heat just enough to maintain high pressure and cook for 5 minutes. Reduce
> the pressure with a quick-release method. Remove the lid.
>
> Stir in the vegetables and parsley. If the risotto isn't creamy, stir in a
> bit more stock. Cook over medium heat, stirring constantly, until the rice
> achieves the desired consistency (it should be tender, but chewy) and the
> vegetables are thoroughly heated. Stir in the lemon juice or vinegar (if
> using) and pepper.
>
> Serve immediately in shallow soup bowls.
>
>
-----------------
Frances Watts
for Net!Heads
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