SWEET SAFFRON RISOTTO
2tbsp. unsalted butter
1 cup Arborio rice
1/2tsp. saffron, soaked in the warm milk
1tsp. Cardamom Powder
2tbsp. Pistachio nuts, sliced
1cup powdered sugar
1tbsp. Caramel syrup
1colored sugar candies for garnishing
In a large saucepan, over low heat, melt the butter. Add the rice grains and stir to coat. Ladle in just enough hot milk to cover the rice. Stir over the low flame. The rice will begin to absorb the milk. When the milk is almost fully absorbed, ladle in more hot milk. Stir until absorbed. Continue this process, standing over the stove, stirring milky rice. Taste the rice as you near the end of the milk. As you add the last bit of milk, also incorporate the powder sugar, soaked saffron, cardamom powder and sliced nuts. Stir well to combine.
Stir over low heat until the milk is gone and the rice is tender, with just a hint of a toothsome bite. This took me about 15- 20 minutes. If you want it thicker, continue to cook it for a bit longer. Serve warm or cold, with caramel syrup & sugar candy or without it.