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Riso Giallo del Sabato (Yellow Rice for Shabbat)
The usual preparation for risotto, adding hot broth a little at a time releases so much starch that the rice must be eaten right away or it will clump. This pilaf version, on the other hand, can be prepared in advance and reheated, and is a traditional Friday night dish of Sephardic origins in both Venice and Ferrara. This dish can be made Parve, Dairy, or Meat.
Ingredients
- (serves 6-8)
- 1 quart hot vegetable or chicken stock
- 6 tablespoons olive oil
- 1 onion, chopped
- 2 small packages of saffron powder, or a few stems
- 2 cups Carnaroli type rice (or you can use long grain)
- ½ cup of plumped raisins (OPTIONAL)
- ½ cup dry white wine
- salt to taste
Directions
Bring the stock to a boil and leave it to simmer on the stovetop
Heat the olive oil in an oven-proof pot (non-stick or cast iron), add the onion and 2 tablespoons water and cook for 10 minutes on low heat.
Stir in the rice and cook, stirring, until all the grains are coated in oil and “toasted”
Pour in the wine, raise the heat and cook till the wine has evaporated.
Stir in the raisins, previously softened in hot water, if using.
Stir in the saffron, revived in 2 tablespoons hot water.
Pour in all the hot stock and stir.
As soon as the stock starts simmering again, cover the pot and transfer to a 350 – 375 F oven where you will leave it alone to cook for exactly 18 minutes.
Take the rice out, add another couple of tablespoons of olive oil of “oil from a roast beef”, stir, and add salt if needed.
Let it rest covered for another 10 minutes. It can be eaten right away or reheated for Shabbat.
If the rice was made with vegetable stock and will be used in a dairy meal, you can add some Parmigiano Reggiano cheese.
https://dinnerinvenice.com/2011/05/11/riso-giallo-del-sabato-yellow-rice-for-shabbat/
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