I have put together this recipe for my children, who like it colorful and for whom I prefer to avoid alcohol, even if it is overcooked. But it is also very tasty for adults.
I melted the butter in a medium-sized saucepan and sweated the finely chopped shallot in it. Before it starts to brown, I added the rice and mixed it well with the butter and let it rise a little.
Now I have added the orange juice to the butter rice (instead of the usual white wine) and let it reduce a little.
Now it`s time for the broth. If you have, you should take fresh hot broth, you can taste the difference! But if it has to happen spontaneously, a good granulated broth is also possible. Do not let the broth cool down during the cooking time. Add a ladle of broth to the rice, stir and let reduce. The rice grains soak up the broth and swell slightly. When the liquid is running low, the next ladle of broth follows. I have the stove on level 8 of 10 the whole time.
Since there is some time between the ladles and - in my opinion - you don`t have to constantly stir the risotto, I use the time to clean the vegetables and cut them into very fine strips. The smaller the colorful little parts are in the food, the less the children ask what exactly it is.
After the penultimate ladle of broth, I stirred the vegetables into the risotto. So it stays nice and crisp. At the same time I gave the chopped (doesn`t have to be grated, since it melts anyway) fresh parmesan and stirred it well. Now add the last of the broth and stir until the risotto is nice and creamy. Now the heat has to go back. If you don`t have an induction or gas stove, take the pot off the stove.
Finally, stir in the saffron thoroughly so that the entire risotto mixture turns yellow. Saffron is sensitive to heat and becomes bitter if it is too hot. Children find it bitterly hideous, so all the work would be in vain.
Now the risotto is bright yellow with red, orange and green spots, creamy and the rice still has a light bite.
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