If you’re looking for a comforting and filling meal that’s easy to make and will impress everyone at the table, you can’t go wrong with a delicious -style penne. Unlike traditional risotto, which requires constant stirring and takes a lot of time and effort, this recipe is much simpler and quicker, but still delivers a rich and creamy result.

The key ingredients for this risotto-style penne are penne (preferably the smooth variety, not ridged), chicken or vegetable stock, butter, onion, garlic, white wine, Parmesan cheese, and of course, saffron. Saffron is what gives this dish its vibrant yellow color, as well as its distinct flavor and aroma. It’s a precious and expensive spice, but a little goes a long way, and it’s worth the investment.

To begin, heat up about four cups of stock in a saucepan and keep it simmering on low heat. In a separate, large saucepan or Dutch oven, melt four tablespoons of butter over medium-low heat and add one chopped onion and two minced garlic cloves. Cook until the onion is translucent and fragrant, but not browned, about five minutes. Add one cup of penne pasta to the pan and stir well to coat it with the butter and onions. Cook for a couple of minutes, until the penne is slightly toasted and golden.

Next, add half a cup of white wine to the pan and stir until it evaporates. This will help deglaze the pan and add a touch of acidity to the dish. Now it’s time to add the star ingredient: saffron. Measure out half a teaspoon of saffron threads and crumble them between your fingers to release their flavor and color. Add them to the pan and stir well, making sure the saffron is evenly distributed. You’ll notice the penne turning a bright yellow hue.

Now it’s time to start adding the stock, one ladleful at a time. This is the part that requires a bit of attention, but it’s not as labor-intensive as traditional risotto. Add one ladleful of hot stock to the pan and stir gently until the liquid is absorbed by the penne. Then add another ladleful, and so on, until the penne is cooked through and the sauce is thick and creamy. Depending on the type of penne you use, this can take anywhere from 10 to 20 minutes. Make sure to keep the heat on medium-low and to stir frequently, so the penne doesn’t stick to the bottom of the pan.

Once the penne is al dente and the sauce is smooth and silky, it’s time to finish the dish with some grated Parmesan cheese. Add about half a cup of freshly grated Parmesan to the pan and stir well until it’s melted and incorporated. This will add a salty and nutty flavor to the dish, as well as some extra creaminess. You can also add a pinch of black pepper or some chopped parsley for garnish, if you like.

Serve the smooth yellow risotto-style penne hot, in big bowls, and enjoy the luxurious texture and flavor. This recipe makes enough for about four servings, but you can easily double it if you’re feeding a bigger crowd. It’s a perfect weeknight dinner, a romantic date night option, or a comforting meal to share with friends and family. Plus, it’s a great way to use up any leftover saffron you might have in your spice drawer, and to impress your guests with your culinary skills and creativity. Buon appetito!

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