Mushroom recipes

Baked mushroom and cheese omelette with sorrel salad

20 minutes

Fish on a stick with shaved fennel and cucumber salad

5 to 10 minutes

Pan-roasted snoek with tomato and lemon creme fraiche

10 minutes

Tomato bread with butter-bean purée

2 minutes

Lasagne recipes

Open tomato, bacon, pepper and feta lasagne

40 minutes

Anchovy recipes

Grilled lamb chops with anchovy-and-tomato sauce

15 minutes

Risotto allo zafferano

By TASTE

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 to 30 minutes

Ingredients

1 small onion, finely chopped
2 t olive oil
400 g riso carnaroli or aborio rice
3 litres hot home-made meat stock
2 t zafferano (saffron) powder or 1 t saffron strands
sea salt, to taste
1 T butter
60 g parmesan, grated

Method

In a large, deep saucepan over a medium to low heat, fry the onion in the heated olive oil until transparent.
Add the rice and stir to coat well. Add the hot stock, one ladle at a time, allowing the liquid to be absorbed after each addition and stirring frequently.

Continue in this way until the rice is tender and falls off a spoon heavily – this should take approximately 20 minutes.
Add the saffron and season with salt. If desired, stir in a large tablespoon of butter, then serve scattered with a generous handful of Parmesan.
Cook’s note: The risotto is best served all’onda (soft, not dry) as it continues to cook after being removed from the heat.

Garnish with edible gold leaf if required. Ensure it is edible, 22-carat gold leaf, available at The Deckle Edge (021 448-6800) in Cape Town.
Read more about Simonetta Dalla Cia, plus the behind-the-scenes video, of the shoot for this recipe

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