n A, folic acid, riboflavin, niacin and vitamin C, all of which are essential in providing optimum health. The active components that are part of saffron have much therapeutic application in many traditional medications as anti-spasmodic, carminative and diaphoretic.
- Saffron also contains several antioxidants such as zeaxanthin and lycopene that help in protecting the body from oxidant induced stress, infections and acts of immune modulators.
- This particular spice is also a good source of minerals like copper, potassium, calcium, manganese, iron, selenium and zinc. Potassium is an important component of cell and body fluids that help in controlling the heart rate and blood pressure. On the other hand, manganese and copper are used as co-factors for antioxidant enzyme superoxide dismutase by the body. Iron also plays a role in increasing the count of red blood cells in the body.
Saffron Risotto with Shiitake Mushrooms
- fresh shiitake mushrooms (one package/bunch)
- 1 medium size onion
- 2 cups arborio rice
- 32 ounces (3 cups) of organic sodium-free chicken stock (or) just water
- 1/2 cup white wine
- 1/2 cup grated parmesan + more for serving
- 2 tbsp. salted butter
- 1 tbsp. olive oil (1st press, cold press, extra virgin olive oil)
- 1 tsp. thyme
- 1 pinch of saffron threads
- 1/4 cup chopped fresh parsley
- red pepper flakes
- salt & white pepper to taste
Directions: I cook my risotto quiet differently from the standard stirring over and over… it works out and taste just as good when I cook my risotto as a standard rice recipe.
- clean and slice the mushrooms, peel & chop the onions, and then saute onions in a pot with butter & olive oil for a minute or two, add mushroom, salt & pepper, red pepper flakes, saute for another few minutes.
- then add rice for a quick saute, add stock/water, & wine
- wait until you see a slight bubbling but not boil, then lowers the heat to low
- add saffron, thyme, fresh parsley, and grated parmesan, stir and cover for 20 – 25 minutes
- it’s ready at 20 minutes if you like your rice on the al dente side, slightly cook more for a moist/fluffy rice (25 minutes). I like it more al dente…
- top off with more grated parmesan cheese and a few parsley leaves for presentation.
- enjoy! :-)