OGourmet Product - Saffron Pea Risotto

OGourmet, an online food store located in Montreal, recently contacted me to review one of their products. At first, I was hesitant whether I should do it or not as I have never done this before. Somehow I felt that I should be accepting this offer, maybe because some of my local food bloggers have already reviewed a product from OGourmet, so I might as well give it a shot. Check out their OGourmet products reviews on The Chocolate Bunny and Cheap Ethnic Eatz.

OGourmet offers a wide selection of local and imported gourmet products and detailed information on how to use them. You can find, on their website, products that might not be easily found in your local grocery store such as wild mushrooms, truffles, rice, berries, pâtés, etc... They didn't give me a specific product to review so I sort of have the freedom to choose which product to review.  Since we only have a small pantry of spices at home, I looked carefully all the products in the Condiments & Spices sections.  One product that attracted me is the saffron stigmas, imported from Italy.  As it is the most expensive spice in the world, I never had a chance of owning some myself.  I received the product the following day that I requested it. That's some quick delivery!

The saffron is contained in a little sealed glass bottle. After I opened the bottle, I notice a strong unique flower-y aroma, clearly these stems are the real stuff.  I was brainstorming what I should be doing with 1 gram of saffron and the possibilities are endless. The first two things that come into mind are paella and bouillabaisse, since my Taiwanese friend already made both of them in the past, I won't be posting an alternative version.  I looked inside my pantry for ideas and realized that I have some Arborio rice, white wine, vegetable stock, frozen pea and Parmesan. Why not a saffron risotto? The basics of risotto are easy and simple to make, so check out all four versions of risotto made in the past using the "My Recipe Search" on the right column.

Stay tuned for my next recipe... it will be a saffron-based dessert.

Serves 4
Preparation Time: 15 mins
Cooking Time: 40 mins
Printable Recipe

Ingredients

2 cloves of garlic, minced
1 medium onion, chopped
1 1/2 cup Arborio rice
1/3 cup white wine
1 pinch saffron stigmas
5-6 cups vegetable stock
1/2 cup green peas
1/3 cup freshly grated Parmesan
Salt and pepper
Fresh parsley leaves for garnish

Procedure

1. In a large skillet, heat oil and melt butter over medium-high heat. Cook onion until transparent and mushrooms until soft, about 5 mins. Remove from skillet.

2. Add rice to skillet. Leave for 3-4 mins until almost translucent. Add garlic and cook until fragrant, about 1 min.

3. Add white wine, saffron, and a ladle of vegetable stock. Let rice adsorbed most of the liquid before adding more liquid, stir constantly. Continue in this manner until it gives a creamy consistency. After 4-5 ladles, add green peas and onion.

4. Once done, stir in Parmesan cheese and season with salt and pepper. For a creamy texture, add butter.

5. Spoon risotto onto serving bowls. Garnish with parsley and sprinkle with Parmesan cheese.