How to cook the risotto with creamed saffron, a recipe with a particular type of cooking, which involves adding the broth a little at a time, stirring often to flavor the rice until the final creaming.
Ingredients for 4 people
- 360 gr of rice
- 1 onion
- 50 gr butter
- half a glass of dry white wine
- half a liter of vegetable broth
- 1 sachet of saffron
- 50 gr grated Parmesan cheese
- salt and pepper
Preparation of saffron risotto
Peel the onion and finely chop it, then melt half the butter in a saucepan and let the onion wilt.
Add the rice and toast it for about 2 minutes over medium heat, stirring constantly.
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Pour the wine and let it evaporate on high heat, then lower the heat and add a ladle of boiling broth.
As soon as the rice has absorbed it, add another one and so on, until cooking is finished.
When the end of cooking is approaching, add the saffron, prepared dissolved in the broth, adjust the salt and pepper, the rice must be just brothy and al dente.
Turn off the heat, add the remaining butter and the grated Parmesan, mix well, this final part is the creaming, and leave to rest for a minute before serving.
