The most expensive spice in the world: Saffron
Saffron is one of the world’s most prized spices, derived from the flowers of the beautiful saffron bush (Crocus sativus). Each flower yields just three red, delicate fibres, which must be harvested and dried by hand, making saffron extremely labour-intensive and time-consuming to harvest. The price of saffron is high, as 1 kg of saffron requires a full two football pitch loads of flowers, or 150,000 flowers.
In addition, the cultivation of saffron is highly dependent on weather conditions, which makes its availability even more unstable and rare. All of these factors, combined with saffron’s exceptional aroma and flavour, make it a luxurious and expensive spice that is appreciated by gourmets around the world. Saffron adds a yellow colour to dishes and gives a special aroma to fish and rice dishes.
If you want to experience this extraordinary taste and colour, try our simple recipe for a delicious risotto!
In the Da Vinci Food e-shop you can find a good price for a quick risotto with saffron (CASCINA BELVEDERE).
What makes the product unique is the fast preparation method, which results in an authentic and genuine Italian risotto. One packet of risotto serves 2-3 people. Also suitable for vegans!
ITALIAN RISOTO WITH SAFRAN AND PARMESAN CHEESE – Quick and Easy Recipe
Ingredients:
- 1 packet of quick risotto with saffron (available from Da Vinci Food e-shop)
- 1 tbsp olive oil
- 1/3 cup white wine (75 ml)
- 2 2/3 cups hot water (650-750 ml)
- Grated Parmigiano or Grana Padano cheese
- You can
Preparation:
– Heat the contents of the packet with 1 tablespoon of olive oil in a thick-bottomed saucepan or frying pan over medium heat. Heat until the rice turns glassy. Do not brown.
– Add 1/3 cup white wine (75 ml). Stir continuously until all the wine has come to the boil.
– Add 2 2/3 cups of hot water (650-750 ml). Do not cover with a lid!
– Heat over low heat for 15-17 minutes, stirring occasionally. The risotto is ready when the rice grains are cooked al dente, i.e. a little crunchy under the tooth.
– Remove the risotto from the heat and add the grated Parmigiano or Grana Padano cheese and butter. Mix well and serve immediately hot.
Buon appetito!
