Risotto with saffron, Stracciatella, artichoke and Giusti Balsamic Vinegar 5 Gold Medals

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Cuisine

Italian

Author:

Giusti

Servings

Ingredients

320gr of Carnaroli rice
1 onion
50gr butter
100gr Parmigiano Reggiano
Vegetable broth
Salt
Pepper
Saffron
100gr stracciatella cheese
Artichokes in oil
Giusti Balsamic Vinegar of Modena

Directions

Melt the butter in a pan and toast the rice.
Cook the rice, adding the broth gradually.
When cooked, add saffron, salt, pepper, butter and Parmigiano Reggiano.
Serve the risotto with the Stracciatella cheese, artichokes and Giusti Balsamic Vinegar.

Risotto with saffron, Stracciatella, artichoke and Giusti Balsamic Vinegar 5 Gold Medals

Name: Risotto with saffron, Stracciatella, artichoke and Giusti Balsamic Vinegar 5 Gold Medals
Yield: 4
Cuisine: Italian
Ingredients: 320gr of Carnaroli rice; 1 onion; 50gr butter; 100gr Parmigiano Reggiano; Vegetable broth; Salt; Pepper; Saffron; 100gr stracciatella cheese; Artichokes in oil; Giusti Balsamic Vinegar of Modena