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saffron risotto with vegetables and herbs

was after so many Swabian delicacies such as dumplings, sour tripe and Co. of sense to me once again to light Mediterranean fare What was more, as a fine risotto perfumed with saffron and flavored with vegetables and fresh herbs.

A few comments on the rice. I can not think here in Germany that is on the rice packs often "rice for paella and risotto. This is actually nonsense.
Both are indeed short-grain rice varieties, but they differ very significantly.

Basically, the risotto rice is starchy as paella rice. A good risotto rice should have the following property: Part of his strength must dissolve in cooking, so the typical creamy like consistency of risotto, while the core should, however, kept its bite.
The best rice for risotto to come from the Po Valley. There, since the 9th Century. Rice cultivation. The risotto rice is definitely a short-grain rice. But if you use a Carnaroli a Baldo, a Vialone or Arborio is, there can be discussed with the Italians for a whole evening. For
the success of risotto are the different types of glue in rice responsible. The amylopectin is responsible for the swelling and sticking of the rice grains. The amylose is water-soluble portion of the endosperm, which is released during the agitation of the grains and makes up so the creamy texture of risotto. As a rule of thumb, the higher the amylose content, the better the rice variety.

For paella, the traditional national dish of the region around Valencia, risotto rice is unsuitable. The rice grains should make the paella never creamy, velvety, but the rice in a paella must stay relaxed, loose and granular. Ideal for Paella is the Bomba rice arroz bomba , a rice variety that is grown mainly in the English regions of Valencia and Murcia. It is traditionally used for paella, but also to many other regional dishes of the Valencian cuisine. It is characteristic in comparison to other short-grain rice varieties significantly lower starch content. Thus, the rice is cooking and granular solid.

saffron risotto with vegetables and herbs
2 shallots
per ½ red, yellow and green bell pepper ½ courgette

a purple carrot
4 tablespoons fruity olive oil
200-250 g risotto rice
about 750 g
vegetable stock 1 sachet saffron
about 50 g young pecorino cheese at a time

salt 4 tablespoons herbs (parsley, chervil, chives, oregano, etc.)
freshly ground black pepper

Peel shallots and chop very fine. Cleaning vegetables and cut into very small cubes. Heat the vegetable stock.
the saffron threads in a heavy mortar along with a few grains of salt grind finely.

2 tablespoons olive oil in a saucepan. Shallots and vegetables fry briefly. A little vegetable stock, cover and fill up on low heat cook for 5-6 minutes. Remove from oven.

the remaining olive oil in a large saucepan pour in. the rice and fry until soft. Pour about one third of the fund. Add the rice, stirring frequently, cook for 15-25 minutes, pour it gradually remaining hot stock. Then the prepared vegetables together with the liquid and add the saffron. Only about 10 minutes to cook. Season

risotto with salt and pepper. Just before serving, fold in the fresh-cut herbs. The saffron risotto sprinkled with grated young pecorino cheese and serve.