Ingredients for 4 people
Preparation time: 40 min
Difficulty: easy
320 g (0.7 oz) of rice
640 ml (2.5 cups or 21.5 fl oz) of water
1 sachet of saffron
50 g (1.8 oz) of pistachios
Fennel to taste
Natural lemon juice and zest
1 tablespoon of salt
Preparation
Bring the water to boil and add salt to taste. Pour the rice in and mix. Lower the heat, cover it with a lid, and cook for 12-15 minutes (depending on the type of rice chosen), stirring often to help the grains release starch: by doing this, you will obtain a very creamy risotto without having to whisk it with butter or other fats. Meanwhile, chop some fresh fennel and toast the pistachios in a pan. Then roughly chop or lightly crush the pistachios. A few minutes before the rice is cooked, dissolve a sachet of saffron in a small amount of hot water, and add it to the rice. Flavor it all with some lemon juice and zest. Take the rice off the cooker and flavor it with fennel. Plate and serve using chopped pistachios and some lemon zest as a garnish.
Advice
The rice’s high glycemic index is lowered by adding healthy fats like pistachios.
