Serious Eats: Recipes
Cook the Book: Saffron Risotto with Mushrooms
More often than not you'll find rice at restaurant staff meals throughout the world. Quick, simple, and inexpensive rice. Rice was also a big player at elBulli's family meals for Ferran Adrià and his staff. In his latest cookbook all about what the cooks cook for themselves, rice makes quite a few appearances, with squid and squid ink, in puddings, and in this Saffron Risotto with Mushrooms.
This creamy, buttery risotto is flecked with stands of lightly toasted saffron which colors it a deep, bright yellow. Although the risotto is finished with butter and Parmigiano, Ferran Adrià goes a step further by garnishing it with paper-thin slices of mushrooms that lend another level of earthiness and texture to an already great dish.
Meant to be served alongside big legs of Catalan-Style Turkey this makes for the sort of hearty, rib sticking meal that will keep a restaurant going strong even on the busiest of weekend nights.
As always with our Cook the Book feature, we have five (5) copies of The Family Meal to give away this week.