Saffron Spaghetti Cooked Risotto-Style
Published: October 16 2019
Difficulty: Easy - Yield: 4 servings - Time: 15 minutes
- 12 oz spaghetti, uncooked
- 2 cups vegetable stock
- 1/2 teaspoon Rumi saffron
- 1/2 stick butter
- 1 small onion, finely chopped
- salt, to taste
- ground black pepper, to taste
- 2 tablespoons grated Parmigiano cheese
- grated Parmigiano cheese, to garnish
In a large no-stick frying pan, heat the butter with the onion. Sautè, stirring, for 3 minutes on medium heat, until onion is soft and translucent. Meanwhile, cook spaghetti in boiling water for 1/2 minute, just long enough so spaghetti is softer and you are able to bend them. Drain and place spaghetti in pan with the onion. Stir to season spaghetti as much as possible.
Add a ladle or two of stock and cook over high heat until it’s completely absorbed. Add the saffron in a ladleful of stock and stir it. Then add it to spaghetti and cook until absorbed. When you think spaghetti is cooked, add grated Parmigiano cheese and stir. Serve hot with the addition of ground black pepper.
Recipe adapted from recipesfromitaly.com