Risotto with saffron and Thesauri caviar
Ingredients (for 4-6 persons)
- 80 gr. butter
- 2 shallots chopped
- 1 cup finely cut leek
- 450 gr. risotto rice (Arborio)
- 1 lt. hot vegetable stock
- ½ tbsp. saffron threads
- 150 ml. dry vermouth
- 50 gr. baerii caviar 1-2 tbsp.
- parmesan cheese
- Freshly ground pepper
- Juice and jest of a lime
- 2 tbsp. finely chopped chives
Heat the butter in a medium sized pan, then add the shallots and the leek and gently cook for 7-8 minutes stirring occasionally so everything cooks evenly. Stir in the rice coating all over with the cooking juices in the pan. Add half the dry vermouth, bring to a simmer and gently cook until all the liquid is absorbed. Add just enough stock to cover the rice and gently cook until all the liquid is absorbed. Continue adding the stock a ladleful at the time and gently cook for 15 minutes. Half way through add the saffron threads, juice and jest of a lime. Before the last ladleful of stock add the cheese. Remove the pan from the heat, add the caviar, the freshly ground pepper and half the chopped chives. Cover the pan with the lid for 2-3 minutes and serve with the remaining chopped chives.