saffron risotto in pistils
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- 320 g of organic Carnaroli rice
- 0.25 g saffron pistils
- 1/2 onion
- 1 l meat stock
- 30 g of ground beef or ox marrow
- 60 g of butter
- grated Grana Padano cheese
- Extra virgin olive oil q.b.
- Salt to taste.
How to cook risotto with saffron
In a saucepan, mix the butter and onion, cooking over low heat until the onion is golden brown. Add the rice, preferably an organic Carnaroli, and mix well, allowing the grain to absorb the flavors.
After toasting the rice, increase the heat and gradually pour in the boiling broth, one ladleful at a time, stirring constantly with a wooden spoon. Continue cooking over high heat, adding broth as it evaporates, until al dente, which takes 14 to 18 minutes depending on the rice.
About two-thirds of the way through cooking, add the broth in which you have dissolved the saffron pistils.
When cooked, turn off the heat and cream the risotto with very cold butter and grated Parmesan cheese. The use of cold butter ensures perfect creaminess without being oily. Serve the saffron risotto by decorating it with a few pistils.
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