This risotto is a real joy for the eyes and the palate! With cheerful and fresh colors, reminiscent of early spring, and with an aromatic and fascinating taste, the mimosa risotto prepared with saffron, pistachios and fennel fronds will please everyone. It is also a healthy recipe and this makes it even more delicious. In fact, saffron is anti-inflammatory, antitumor, antioxidant and neuroprotective, pistachios are a precious source of unsaturated fatty acids, protective for the heart, but also of tocopherol and carotenoids, which are powerful substances to counteract aging and inflammation. Finally, fennel contributes with its digestive, hepatoprotective and hypoglycemic action. In short, a truly complete, delicious and healthy dish!
320 grams of semi-wholegrain rice
1 liter of vegetable broth
1 sachet of saffron
50 grams of pistachios
1 organic lemon
Extra virgin olive oil
Finely slice the shallot and brown it in a large pot in extra virgin olive oil. Add the rice and toast for a minute. Pour in two ladles of broth, mix and let it cook. Add more broth from time to time when the previous one has been absorbed, continue in this way until the rice is cooked. Meanwhile, chop the fresh fennel fronds and toast the pistachios in a pan for one minute. Chop the pistachios coarsely. A few minutes before the rice is cooked, dissolve a sachet of saffron in a ladle of hot broth and pour into the rice. Pour a tablespoon of lemon juice and some grated lemon zest. Remove the risotto from the heat, add the fennel and serve. Complete with some lemon zest and chopped pistachios. Serve this beauty.