0 from 15 votes
Saffron Spaghetti Cooked Risotto-style
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Calories: 453 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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
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!
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.