Saffron risotto
Preparing it at home requires the right ingredients and some basic steps including the mantecatura that makes it perfect, creamy and fragrant!
- 1 teaspoon saffron pistils
- 320 g organic Carnaroli rice
- 40 g onion
- q.b. extra virgin olive oil
- 60 g cold butter
- 50 ml dry white wine
- 80 g grated parmesan cheese
- 1 l hot vegetable broth
- q.b. salt
Directions on saffron risotto
The original version calls for the use of ox marrow. Here, however, I offer a completely vegetarian recipe that is just as tasty.
Organic Carnaroli rice is ideal for this risotto, but since it depends on taste, Vialone nano or Arborio can also be used. As broth, strictly vegetable and hot; you need about 3 times the weight of the rice.
Saffron is an ancient spice with golden hues that color the grains of rice. I use the one in pistils (stigmas) that is more valuable than the one in sachets, after letting it steep. As fat, I use evo oil to sauté the onion) and cold butter with Parmesan cheese for the mantecatura, the most important step of all.
If you will follow the steps below step by step, and also the video recipe, this saffron risotto will be delicious and very creamy: whisking the pot will make the classic wave!
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