Saffron Risotto with Candied Orange and Prosciutto Crisps

Instructions

1. 1

   Gently warm the chicken broth in a medium saucepan and keep it simmering. Soak the saffron threads in about 100ml of the warm broth for 10 minutes.

   ~10 min
2. 2

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Lay the prosciutto slices flat on the prepared baking sheet. Bake for 8-12 minutes, or until crispy. Remove from oven, let cool, then break into shards.

   ~12 min
3. 3

   Finely chop the shallot and mince the garlic.

   ~2 min
4. 4

   In a large saucepan, melt 30g of butter with 1 tablespoon of olive oil over medium heat. Add the chopped shallot and sauté until softened, about 3-4 minutes.

   ~4 min
5. 5

   Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

   ~1 min
6. 6

   Add the Arborio rice to the saucepan and toast it for 1-2 minutes, stirring constantly, until the edges of the grains look slightly translucent.

   ~2 min
7. 7

   Pour in the white wine and cook, stirring, until it has evaporated completely.

   ~2 min
8. 8

   Add the saffron-infused broth to the rice. Begin adding the warm chicken broth, one ladleful at a time, stirring continuously until each ladleful is absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is al dente and the risotto is creamy.

   ~20 min
9. 9

   While the risotto is cooking, prepare the candied orange. Zest the orange and then peel it, removing all white pith. Slice the peeled orange into thin rounds. In a small saucepan, combine the orange slices with the granulated sugar and 2 tablespoons of water. Simmer over low heat until the sugar syrup thickens and coats the orange slices, about 5-7 minutes.

   ~7 min
10. 10

    Once the risotto is cooked, remove it from the heat. Stir in the remaining 20g of butter, grated Parmesan cheese, salt, and pepper. The risotto should be loose and flowing.

    ~2 min
11. 11

    Serve the saffron risotto immediately in warm bowls. Garnish each serving with the crispy prosciutto shards, candied orange slices, and a sprinkle of fresh orange zest.

    ~1 min