Saffron Spaghetti Cooked Risotto-style

Saffron spaghetti cooked risotto-style is a dish that harmoniously blends the famous Italian tradition of pasta with the creamy, constant stirring method characteristic of risotto.Saffron, a golden and aromatic spice, is reminiscent of the streets of Persia and the paella dishes of Spain. When infused with the pasta, it elevates the spaghetti to a luxurious delicacy, tinting it with a gentle yellow and gracing it with a unique, aromatic flavor.

📝 Ingredients

• 350 g spaghetti (3/4 pound)
• 1/2 liter vegetable broth (2 cups)
• 1/2 teaspoon saffron ( threads or 1 sachet of saffron)
• 30 g unsulted butter (1/4 stick)
• 2 tablespoon olive oil (extra virgin)
• 1 onion (small, finely chopped)
• black pepper (freshly ground )
• 50 g Parmigiano Reggiano (~1/2 cup, grated + more to serve)

👨‍🍳 Instructions

1. 1make the broth: first prepare a vegetable broth with carrots, onions, celery, potatoes and various flavorings. You can also prepare the broth 1 or 2 days in advance and store it in the refrigerator. When it's ready, put the broth on low heat and let it simmer while you wait to use it.
2. 2chop: Then chop the onion finely and set aside.
3. 3cook: Bring plenty of water to a boil to cook the pasta and add salt. Dip the spaghetti without breaking them up. Cook them for 2 minutes, no more! The spaghetti should be soft enough to bend, but still uncooked.
4. 4sauté: Meanwhile, in a large pan sauté the onion in extra virgin olive oil and butter over low heat for a couple of minutes.
5. 5add: When the onion is translucent, drain the still uncooked spaghetti and put them in the pan with the onion. Stir and allow the spaghetti to take on flavor.
6. 6add: Then turn the heat up to medium and add a ladle of broth.
7. 7Cook the spaghetti in the broth over medium heat for 5 minutes.
8. 8Taste the pasta often to figure out the degree of cooking! This is the hardest part. Be careful not to overcook the pasta. Better to add the broth a little at a time and taste.
9. 9dissolve: When it's about 2 minutes to the end of cooking time, dissolve the saffron in some of the broth, about ¼ cup.
10. 10Add the saffron and stir. Raise the heat to high and finish cooking.
11. 11add: Turn off the heat. Add grated Parmigiano cheese and plenty of freshly ground black pepper and stir.
12. 12serve: Saffron spaghetti cooked risotto-style are ready. Serve them immediately hot and creamy with an additional sprinkling of Parmigiano and freshly ground black pepper. Buon appetito!