In celebration of March 8th, International Women’s Day, I want to share with you a simple yet delightful recipe: Risotto Mimosa. Like other dishes dedicated to this day – Mimosa Cake, Mimosa Eggs… – this dish is reminiscent of the floral symbol of Women’s Day in its colors and decoration. The saffron gives the risotto an intense yellow color, while the final touch, crumbled hard-boiled egg yolk, reminds one of the small mimosa flowers. The preparation is very simple: Cook a risotto with vegetable or meat broth, add the saffron dissolved in a bit of broth near the end of the cooking process, and mix it with butter and Parmesan to achieve a creamy, enveloping texture. The finishing touch? A sprinkle of crumbled hard-boiled egg yolk for an elegant and refined decoration. Happy Women’s Day!
Ingredients:
- 1 ½ cups (300 g) Risotto rice (Carnaroli)
- 1/4 Onion
- Vegetable broth (or meat broth) as needed
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons (20 g) Butter
- 2 tablespoons Parmigiano Reggiano DOP (grated)
- 2 packets of Saffron
- A pinch of Salt
- 2 Eggs (hard-boiled, yolks only)
How to Make Risotto Mimosa
- Boil Eggs: Start by boiling the eggs. Place the eggs in cold water in a pot and cook for 8 minutes once the water starts boiling. Quickly cool the eggs under running water and peel them. For this recipe, you only need the yolks.
- Crumble Egg Yolk: For the final decoration, you can use an egg slicer: place the yolk in and press it so that small pieces fall onto a plate. If you don’t have an egg slicer, place the yolks on a plate and crumble them with a fork.
- Prepare Risotto: Now, prepare the saffron risotto. Finely chop the onion and place it in a non-stick pan with the olive oil. Let the onion sauté over low heat for 1–2 minutes, then add the rice and toast it for 2 minutes.
- Deglaze with Broth: Deglaze the rice with a ladle of hot vegetable or meat broth. Lightly salt and cook the risotto for about 10 minutes, stirring frequently and adding more hot broth as soon as the previous broth is absorbed.
- Add Saffron: After 10 minutes, dissolve the saffron in some hot broth and pour it into the risotto. Stir well and continue cooking, constantly stirring and adding more broth if necessary.
Finish Risotto: When the rice is cooked, turn off the heat and add the butter in small pieces. Let the risotto sit for 1 minute with the heat off, then add the Parmesan. - Combine: Continue stirring to well combine the Parmesan with the rice. When the risotto is creamy and well-binded, divide it among individual plates and decorate the surface with the crumbled egg yolk.
- Serve: Serve the Risotto Mimosa immediately.
Bon Appétit!
