Stir-fried saffron rice

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How to cook saffron sauteed rice, Milanese recipe to be made with saffron risotto previously prepared, cooking in a pan for only 5 minutes.


Ingredients for 4 portions

- 50 gr grated Parmesan cheese

- 320 gr risotto with saffron ready


- 60 g of butter

How to prepare saffron sauteed rice

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, then slide the rice disc over it 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.

Andy Makes Herb Rice with Scallions and Saffron | From the Test Kitchen | Bon Appétit (August 2020)


Tags: First classics
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