I’m making some risotto to go with a roasted pork tenderloin tonight. My basic risotto recipe calls for saffron. I have no saffron, but I do have the internet! So I hie myself to the desk and google a substitute for saffron. Turmeric! Yay!..no, Drat! I’m out of turmeric, too.
So help me season this risotto. I want something simple, and the flavors I’ve been working with in the roast pork are citrus, garlic, and cumin.
Ideas?
This was me. Stonebow does cook, but I’m the cook tonight.
Does lemon risotto look appropriate? I’ve only made risotto once, a wild mushroom risotto, so I’m not real experienced with it, but this sounds tasty to me.
Daniel
amazed at the synesthesia in this post
Go out to the store and buy some saffron.
Turmeric will make your risotto yellow…as would annatto (got any annatto seeds in the cupboard?)…but it won’t give you that nice saffron flavor.
– Ukulele “Just Wild about Saffron” Ike
Thank you, Daniel! I think this might work. I don’t have the arborio rice, specifically, or the shallots, but I do have medium grain white rice and some onion. Tonight isn’t a fancy dinner, so I’m not going to sweat too many details.
Nope, no annatto. I agree that subbing in anything just won’t be the same, but it’s been snowy and icy here, and the nearest store I’d trust to have good quality saffron is about 45 minutes away. I have, however, added it to my shopping list for the next time I am in the city. Thank you both for the help!
I haven’t made risotto with medium white rice before, but I’d highly recommend adding arborio rice to your shopping list. It adds quite a creamy texture to risotto.
Risotto without arborio just isn’t risotto! But as to flavoring, I would boost up the stock concentration (if using bouillon cubes) or through some wine in. White wine adds a nice flavor to risotto. And cheese. Lots of parmesan.
Okay! You guys have convinced me! Arborio rice is on the shopping list! Wine is never on the shopping list, though, because it’s understood to always be purchased at every opportunity 
It’s a staple like sugar, flour, and milk around here.
So how’d it come out?
Daniel
Arborio, wine and shallots are pretty much the base ingredients for all rice risottos. After that, just about anything goes. Also, leftover risotto makes for good rice cakes.
Actually it came out pretty tasty! The husband enjoyed it, but the final approval came from our two year-old. He ate a whole plate of it!
The lemony flavor complimented the rest of the flavors in the pork tenderloin. I liked the risotto as a change from the more loose (flaky? separated?) rice dishes we usually end up making. I’m sure it’ll be even better once I have all the correct ingredients 
I’m trying to venture out beyond the usual rice, potato, pasta accompaniments we generally use. We’ve started using couscous occasionally, and now I’ll add the risotto to the repertoire. I hate getting stuck in a food rut.
Risotto works great in the pressure cooker, too. Saute whatever needs sautein’ in the bottom of the cooker, add the arborio rice and saute until it’s translucent, then chuck in the wine and broth or stock. Bring it up to pressure and cook for about 5 minutes. Use the quick release method, and return to low heat, adding delicate vegetables and grated cheese. Stir until everything’s warm and melty. It comes out perfect every time.
Arborio rice will be even gooeier (???). It’s all about (I think) the breaking down of the rice to allow the starch to escape. Bad with basmati, wonderful with arborio. As for the accompaniments, I have been on that same voyage of discovery. The main difference I will see for you is couscous is quick and easy, while risotto is long and sometimes pretty work intensive (though well worth it).