Photo: Marco del Grande
- Cuisine
- Indian
- Course
- Dessert
- Special options
- Contemporary , Egg-free
Recipe Tools
You can never use too much truffle, but that half gram of saffron goes a long way towards making risotto one of the most luxurious of dishes. A pinch of good quality saffron can flavour enough risotto for 10 people, while a heavy-handed use of this spice can imbue a muddy-earth quality, overwhelming all other ingredients.
Ingredients
- Serves 6
- 50g unsalted butter
- 70g unsalted, raw cashews
- 30g roasted, shelled pistachios, roughly chopped
- 2 tbsp seeded raisins
- 85g Indian wheat vermicelli (available toasted)
- 2 cups milk
- 90g sugar
- 8 whole cloves
- Large pinch saffron threads
- 1 cup evaporated milk
- 4 tbsp orange blossom water
Method
Melt the butter in a saucepan and lightly fry the nuts and raisins for 2 minutes. Add the vermicelli and fry for a minute, stirring constantly. Add the milk and stir. When it boils, lower to a simmer and add the sugar, cloves and saffron. Cook for a few minutes, stirring occasionally, until the mixture thickens and the pasta is cooked. Remove from the heat and add the evaporated milk and the orange water.
Mix well before spooning into bowls, and serve either hot or cold.
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