How to make yellow rice with salt, recipe obtained using ready-made saffron risotto, to be sautéed in a pan and sprinkled with Parmesan cheese.
Ingredients for 4 people
- 320 gr risotto with saffron ready
- 60 g of butter
- 50 gr grated Parmesan cheese
Preparation of yellow rice for sauteing
Divide the saffron risotto, previously prepared, into 4 parts, take one and put it on a flat plate, then mash the rice with the back of a spoon to form a smooth, thin and well compact disc.
In a non-stick pan, melt a quarter of the butter, after having slipped the disc of rice and let it brown for five minutes over medium heat.
Remove the pan from the heat and, with the help of a freshly buttered lid, turn the rice disc and slide it back into the pan, cooking it for a further five minutes.
Sprinkle the first disc of rice obtained in this way with the grated Parmesan cheese and serve immediately. Follow the same procedure for the other three discs.
If you want to serve the 4 portions on the table together, keep the ready-made dishes warm in the oven at 60 ° C.
