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Elle

Saffron-Salsify Risotto (Schwarzwurzel-Risotto)

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A simple and creamy saffron-salsify risotto recipe made with black salsify and Prosciutto di Parma that gets its vivid color from saffron. Hearty, fragrant and delicious.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian

Ingredients
  

  • 500 g black salsify (Schwarzwurzel), washed, peeled and stalks sliced thinly on a sharp angle (once peeled, soak in water and lemon juice – see note below)
  • 750 ml chicken broth
  • 250 ml water
  • 1 fat pinch saffron threads
  • 1 1/2 tablespoons extra-virgin olive oil
  • 80 g Prosciutto di Parma, chopped
  • 2 shallots, finely chopped
  • 2-3 large cloves garlic, finely chopped
  • 1 1/4 cups arborio risotto rice (250 g)
  • sea salt and freshly ground pepper, to taste
  • 3/4 cup dry white wine (185 ml)
  • 1 tablespoon butter
  • 30 g freshly grated parmesan cheese (about 1/3 cup)
  • flat-leaf parsley, to garnish (optional)

Instructions
 

  1. In a medium saucepan, bring the broth, water, and saffron to a simmer over medium. Reduce the heat to low and cover.
  2. In a wide skillet or a wide saucepan, heat the olive oil, over medium to medium-high. Add the prosciutto and cook, stirring often, 2 to 3 minutes. Add the shallots, garlic and thinly sliced salsify (Schwarzwurzel). Cook, stirring often, until the shallot softens, about 3-4 minutes.
  3. Add the rice; stir 1 minute and season with salt and pepper. Add the wine and stir until almost evaporated, 1-2 minutes.
  4. Add the broth mixture, about 1 cup (250 ml) at a time, stirring between additions, until almost absorbed. This should take about 18-20 minutes for al dente risotto. Slowly adding hot broth to arborio rice helps release the starch, giving this saffron-salsify risotto a silky, creamy texture.
  5. To finish, stir in the butter, then the cheese and season with salt and pepper, if desired.
  6. Serve immediately and enjoy!

Notes

  • Salsify turns brown quickly after peeling. To prevent browning, transfer the peeled stalk immediately to a bowl of cold water with 2 teaspoons lemon juice. I do this with the entire root, and then slice them when ready to use. You can also slice the stalks right away and soak them in lemon-water.
  • For this saffron-salsify risotto recipe, I like my vegetables a little al dente, so I slice them in about 2-2,5 cm pieces, if you prefer your vegetables quite soft, then slice the salsify even thinner, so that it cooks a little faster. Keep in mind though, I have been told not overcook it otherwise you could end up with a stringy mush. Is this true? Ever experienced this?

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