Since we are in the medieval mood, with the launch of the Masterclass “The Secrets of Medieval Painting“, we decided to present you with two very special recipes: Saffron Risotto and The Alchermes Liqueur.
Both recipes are done precisely with the pigments used in painting in the Middle Ages. Isn’t that amazing? So, get ready to travel in time!
SAFFRON RISOTTO
1 teaspoon – Saffron in pistils
11 oz – Carnaroli Rice (Long grain rice)
4,5 oz – Butter
1 – Onions
3oz – Grated Grana Padano
6 oz – White wine
as needed – Water
33oz – Vegetable broth
as needed – Salt
Put the pistils in a small glass, pour over enough water to cover the pistils completely, stir and leave to infuse overnight, in this way the pistils will release all their color.
Prepare the vegetable broth, for the recipe you will need a liter. Peel and finely chop the onion so that it can melt during cooking and not be perceived while savoring the risotto.
In a large pan pour 1,7 oz of butter taken from the total dose necessary, melt it over low heat, then pour the chopped onion and let it stew for 10-15 minutes adding broth so as not to dry the sauté: the onion must be well transparent and soft.
Once the onion is stewed, pour the rice and toast it for 3-4 minutes, so the grains will seal and keep cooking well. Blend with white wine and let it evaporate completely. At this point proceed with cooking for about 18-20 minutes, adding the broth one ladle at a time, as needed, as it will be absorbed by the rice: the grains must always be covered.
Five minutes before the end of the cooking time, pour the water with the saffron pistils that you infused overnight into the risotto: stir it to flavor and dye the risotto a beautiful gold color. After cooking, turn off the heat, add salt as needed, stir in the grated cheese and the remaining 2,6 oz of butter.
Stir and cover with the lid, let it rest for a couple of minutes, at this point the saffron risotto is ready, serve hot, garnishing the dish with a few more pistils.
and… Buon appetito!
General safety disclaimer
The reader must take the responsibility to review the listed ingredients before cooking to ensure none of the ingredients causes potential adverse effects to anyone consuming the food. Adverse effects include but are not limited to, allergies, issues arising due to health-related restricted-diet, pregnancy-related effects.
THE ALCHERMES LIQUEUR
21 oz – alcohol
0,3 oz – cochineal dry insect
0,3 oz – cinnamon
0,3 oz – coriander seeds
0,1 oz – macis
10 – capsules of cardamom
4 – cloves
0,15 oz – orange peel
0,1 oz – star anise
1/2 – vanilla bean
21 oz – sugar
0,12 oz – rose water
Pound in a mortar all the spices except the vanilla pod, which you will cut into small pieces.
Fill a large jar or bottle with the alcohol and 10,5 oz of water. Add the spices and vanilla. Shake it well: it will immediately turn crimson red.
Close the jar and leave all the ingredients to infuse for a couple of weeks. Remember to shake the jar at least once a day.
After this time, dissolve the sugar in 17,6 oz of water and add it to the alcohol and spices. Shake again and let stand for another day
Finally, filter the liqueur through a paper coffee filter and pour it into a bottle in which you will also add the rose water. The alchermes is now ready to be used.
General safety disclaimer
The reader must take the responsibility to review the listed ingredients before cooking to ensure none of the ingredients causes potential adverse effects to anyone consuming the food. Adverse effects include but are not limited to, allergies, issues arising due to health-related restricted-diet, pregnancy-related effects.