Dash of saffron can add bold flavor, color to the table

A small pinch of saffron, the world’s most expensive spice, can turn a plain pot of rice into a luxurious treat. Saffron adds a bright pop of golden yellow to dishes, and a slightly bitter, honey-like flavor to food. The spice takes a great effort to harvest, which is why the cost is so high.

However, it only takes a pinch of saffron threads to flavor paella, bouillabaisse or risotto. In fact, you never want to use a heavy hand with saffron, or you risk overpowering the dish and giving the food a medicinal flavor.

The crocus sativus, a sterile purple flower in the iris family, produces three red stigmas (the long thread-like parts of the flower) in the fall. The delicate stigmas are harvested by hand; a single ounce contains more than 13,000 saffron threads.

Saffron can be purchased at speciality stores, online and sometimes from your local grocer. Be cautious about buying ground saffron – it is often cut with other spices. And “Mexican saffron” is usually safflower.

Try to buy the highest quality saffron possible. It may cost more, but in the end it will be worth it.

THE COST OF SAFFRON

• 1 oz. = 13,000+ threads = approx. $100
• 1 gram = 463 threads = approx. $10
• ¼ tsp. (pinch) = 12 – 20 threads

RECIPES
When using saffron in a recipe that calls for any sort of liquid, the best way to get the most flavor and color out of the spice is to steep the threads in the warm water or broth.

Risotto Milanese
Courtesy: The Food Network
Serves four

INGREDIENTS

• 1/4 cup extra-virgin olive oil
• 1 medium onion, cut into 1/4-inch dice
• 1 teaspoon saffron threads
• 3 1/2 cups chicken stock, hot
• 2 cups arborio rice
• 1/2 cup white wine
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling

INSTRUCTIONS

In a 12 – 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Meanwhile add the saffron to the stock, stirring to infuse. Once the onions are translucent, add the rice and stir with a wooden spoon until toasted and opaque, three to four minutes.

Add the wine to the toasting rice, and then add a 4 – 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into four warmed serving plates, serving with extra cheese.

Swedish Saffron Rolls (Lucia Buns)
Courtesy: Organic Valley
Yield: three to four dozen

INGREDIENTS

• 1/2 teaspoon saffron threads
• 1 cup whole milk or half and half
• 1/2 cup (1 stick) butter, cut into pieces
• 5 cups flour
• 2/3 cup sugar
• 2 packages (each 1/4 ounce) active dry yeast
• 1 teaspoon salt
• 2 large eggs, beaten
• 1 large egg yolk, beaten with 1 tablespoon water
• 1 large egg white
• raisins or dried cherries (optional)

INSTRUCTIONS

Crush saffron threads in a mortar and pestle (or with back of a spoon in a small bowl) and combine them with the milk in a small saucepan. Bring to simmer over medium heat. Remove from heat and stir in butter until melted. Cool mixture to very warm, 120 to130 degrees.

Meanwhile, combine flour, sugar, yeast and salt in a large bowl. Stir milk mixture into flour mixture, add whole eggs and beat until dough comes together. Turn dough onto floured surface and knead until springy, 3 to 5 minutes. Place in buttered bowl, cover with plastic wrap, and let rise in warm place until doubled in bulk, 1 to 1 ½ hours.

Oil 2 to 3 baking sheets. Punch dough down; knead briefly. Divide dough into 6 portions, then divide each portion into 8 pieces. Roll each piece into a 7-inch rope.

Place two ropes side by side; pinch the middle two inches of their length together to join them, then curve the four ends outward and towards each other –  the resulting shape will look like back-to-back capital C’s. (Alternatively, the dough may be twisted into crisscrossed S-shapes or other forms.) Repeat with remaining ropes. Place buns two inches apart on baking sheets. Let rise in a warm place until puffy, 30 to 45 minutes.

Heat oven to 375 degrees. Brush buns with egg yolk mixture. Bake until lightly browned, 12 to 15 minutes. While buns are still hot, use a little egg white to “glue” dried fruit in each of the curves. Serve warm or at room temperature.