UrbaneFox
They've doubled in price
http://www.waitrose.com/shop/ProductView-10317-10001-47168-Simply Cornish saffron buns (4 per pack).html?storeId=10317
They're ok.
If I am making risotto with saffron I put about 5 or 6 stamens in a ladleful of stock, and that is usually enough for 1 or 2 people. The following morning leftovers / the risotto pan usually suggest that I went too far.
Purists suggest that you put the saffron in the oven for a short while, to dry the stamens, which are then crumbled into the stock.
I cannot be bothered with this stage, although when I was new to making risotto I followed the instruction slavishly.
They're ok.
If I am making risotto with saffron I put about 5 or 6 stamens in a ladleful of stock, and that is usually enough for 1 or 2 people. The following morning leftovers / the risotto pan usually suggest that I went too far.
Purists suggest that you put the saffron in the oven for a short while, to dry the stamens, which are then crumbled into the stock.
I cannot be bothered with this stage, although when I was new to making risotto I followed the instruction slavishly.
I may well try that. Think I'll leave out the sugar, though. Aren't veg sweet enough already, especially mange tout and peas?
