Saffron Spaghetti Cooked Risotto-style

Name: Saffron Spaghetti Cooked Risotto-style
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving
Ingredients: 350 g Spaghetti; ½ liter vegetable broth; ½ teaspoon saffron; 30 g unsulted butter; 2 tablespoon olive oil; 1 onion; black pepper; 50 g parmigiano reggiano

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5.0

15 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4
Calories
453 kcal
Course
Main Course
Cuisine
Italian

Saffron Spaghetti Cooked Risotto-style

Iris Warren

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Saffron spaghetti cooked risotto-style is a dish that harmoniously blends the famous Italian tradition of pasta with the creamy, constant stirring method characteristic of risotto.Saffron, a golden and aromatic spice, is reminiscent of the streets of Persia and the paella dishes of Spain. When infused with the pasta, it elevates the spaghetti to a luxurious delicacy, tinting it with a gentle yellow and gracing it with a unique, aromatic flavor.

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Ingredients

Servings

350 g Spaghetti ¾ pound
½ liter vegetable broth 2 cups
½ teaspoon saffron threads or 1 sachet of saffron
30 g unsulted butter ¼ stick
2 tablespoon olive oil extra virgin
1 onion small, finely chopped
black pepper freshly ground
50 g parmigiano reggiano ~½ cup, grated + more to serve

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Instructions

first prepare a vegetable broth with carrots, onions, celery, potatoes and various flavorings. You can also prepare the broth 1 or 2 days in advance and store it in the refrigerator. When it's ready, put the broth on low heat and let it simmer while you wait to use it.
Then chop the onion finely and set aside.
Bring plenty of water to a boil to cook the pasta and add salt. Dip the spaghetti without breaking them up. Cook them for 2 minutes, no more! The spaghetti should be soft enough to bend, but still uncooked.
Meanwhile, in a large pan sauté the onion in extra virgin olive oil and butter over low heat for a couple of minutes.
When the onion is translucent, drain the still uncooked spaghetti and put them in the pan with the onion. Stir and allow the spaghetti to take on flavor.
Then turn the heat up to medium and add a ladle of broth.
Cook the spaghetti in the broth over medium heat for 5 minutes.
Taste the pasta often to figure out the degree of cooking! This is the hardest part. Be careful not to overcook the pasta. Better to add the broth a little at a time and taste.
When it's about 2 minutes to the end of cooking time, dissolve the saffron in some of the broth, about ¼ cup.
Add the saffron and stir. Raise the heat to high and finish cooking.
Turn off the heat. Add grated Parmigiano cheese and plenty of freshly ground black pepper and stir.
Saffron spaghetti cooked risotto-style are ready. Serve them immediately hot and creamy with an additional sprinkling of Parmigiano and freshly ground black pepper. Buon appetito!

Nutrition Information

Show Details

Serving 100g Calories 453kcal (23%) Carbohydrates 70g (23%) Protein 16g (32%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 9mg (3%) Sodium 703mg (29%) Potassium 247mg (7%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 363IU (7%) Vitamin C 2mg (2%) Calcium 173mg (17%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 453 kcal

% Daily Value*

Serving	100g
Calories	453kcal	23%
Carbohydrates	70g	23%
Protein	16g	32%
Fat	12g	18%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Cholesterol	9mg	3%
Sodium	703mg	29%
Potassium	247mg	5%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	363IU	7%
Vitamin C	2mg	2%
Calcium	173mg	17%
Iron	1mg	6%