Saffron Risotto Reverie

Name: Saffron Risotto Reverie
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 45 ml saffroninfused vodka; 20 ml risotto syrup; 15 ml parmesan cheese cordial; 60 ml dry white wine preferably italian such as pinot grigio; 10 ml lemon juice; null a pinch of fine sea salt; null parmesan crisp; null small sprig of thyme; 500 ml highquality vodka; 1 gram highquality saffron threads; 200 grams arborio rice; 500 ml water; 300 grams sugar; null peel of 1 lemon; 100 grams grated parmesan cheese; 30 ml white wine vinegar

Italian-inspired cocktail with saffron, risotto syrup, and Parmesan cordial

AI Cocktail Info

Serving : 1 cocktail

ABV

approximately 20%*

Calories

approximately 250*

Net Carbs

approximately 20 grams*

Ingredients:

saffroninfused vodka

risotto syrup

parmesan cheese cordial

dry white wine preferably italian such as pinot grigio

lemon juice

a pinch of fine sea salt

parmesan crisp

small sprig of thyme

highquality vodka

highquality saffron threads

grated parmesan cheese

white wine vinegar

AI Request:An original cocktail inspired with Italian flavours with home made preparation, syrup , cordial , shrubs, recreate the risotto zafferano dish in the cocktail explain the process and give me the measurements in ML not in OZ

*Estimated by AI - may vary

Instructions

A tribute to the comforting classic of Italian cuisine, this cocktail reimagines risotto alla Milanese, celebrating the luxurious blend of saffron and creamy Arborio rice in a sip-worthy format. Ingredients: - 45 ml Saffron-infused vodka - 20 ml Risotto syrup - 15 ml Parmesan cheese cordial - 60 ml Dry white wine (preferably Italian, such as Pinot Grigio) - 10 ml Fresh lemon juice - A pinch of fine sea salt - Garnish: Parmesan crisp and a small sprig of thyme Glass: Serve in a chilled coupe glass. Saffron-infused vodka: - 500 ml High-quality vodka - 1 gram of high-quality saffron threads Infuse the vodka with saffron threads for 48 hours, then strain through a coffee filter. Store the infused vodka in a cool, dark place. Risotto Syrup: - 200 grams Arborio rice - 500 ml Water - 300 grams Sugar - Peel of 1 lemon Simmer the Arborio rice in water until fully cooked and soft. Blend the rice with its cooking water, strain it using a fine mesh sieve or cheesecloth, and measure the volume of the rice water. Add an equal volume of sugar and the lemon peel to it in a saucepan. Heat gently, stirring until the sugar is dissolved, then remove the lemon peel and let the syrup cool. Parmesan Cheese Cordial: - 100 grams Grated Parmesan cheese - 200 ml Water - 200 grams Sugar - 30 ml White wine vinegar In a saucepan, dissolve sugar in water on low heat. Once dissolved, add grated Parmesan and cook for a couple of minutes, then remove from heat. Allow it to infuse for 2 hours. Strain through a fine mesh sieve or cheesecloth, add white wine vinegar, and store in a clean bottle. Preparation: 1. In a shaker, combine the saffron-infused vodka, risotto syrup, Parmesan cordial, white wine, lemon juice, and a pinch of sea salt. 2. Fill the shaker with ice and shake vigorously until well-chilled. 3. Double strain into the chilled coupe glass to ensure a smooth texture. 4. Garnish with a Parmesan crisp on the rim and a small sprig of thyme. The Saffron Risotto Reverie offers a glimpse into the heart of Italian cuisine, with saffron providing a subtle yet distinct flavor, and the risotto syrup and Parmesan cordial delivering a creamy richness reminiscent of the beloved dish. Enjoy the blend of savory and citrus notes, served up in an elegant cocktail that's sure to be a conversation starter.

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