I'm not sure if I've made it clear yet, but I am somewhat obsessed with saffron. It started when I was about 10 and read somewhere that in ancient Persia, saffron threads were woven into royal textiles, and ritually offered to divinities. The fact that Gualtiero Marchesi, the star Italian chef of those years, was pairing it with real gold leaves in his signature risottos, just added to the mystique, as did the fact that it takes thousands of flowers and many hours of labor to gather together just a pound of stems.
This sounded so special to me, so classy, that one of the first dishes I learned to make on my own and would treat my friends to in junior high, was the traditional Risotto Milanese. My experiments did not end here, unfortunately. As a teen-ager, I even tried using a saffron infusion as a face toner, to give my skin a beautiful golden tint. While this is said to have worked wonders for Cleopatra, the only result I obtained was that my then-crush asked me if I had jaundice (I have since limited my use of spices to food).
Adolescent traumas aside, I still think that there is something magical about saffron, with its unique, metallic honey-like aroma, and luminous yellow-orange color. From India to Persia, from Turkey to Spain, and of course Italy - it's constantly a symbol of prosperity and holiday.
Here is how to make it even more festive....
Another special presentation here