A classic northern Italian recipe, an easy and extremely luxurious dish. The saffron is so special and unique you don’t need anything else, just a dish that exalts its purity. A few tips for making the perfect risotto are to have enough broth, to keep the rice moist throughout the cooking time, and to always keep an eye on it and stir frequently.
Yield: serves 4
Prep time: 5 minutes
Cooking time: 25 minutes
Butter, 7 tablespoons / 3.5 ounces
White onion, 1 diced
Carnaroli Rice, 1 jar (12 ounces) Carnaroli by Riso Buono
White wine, ½ cup
Broth, hot 1 quart
Parmiggiano Regginao cheese, 4 ounces grated
Saffron threads, 1 teaspoon Zafferano Pistilis by Morelli
Large pot with medium depth (6”)
Melt half the butter in the pot at a medium-high heat. Add the onion and keep stirring, after a minute, add the rice and toast being sure not to burn the rice. Once butter is absorbed, add the wine stirring frequently. Add broth ½ cup at a time, once absorbed, add more broth, and keep stirring until the rice is cooked through. Mix your saffron in the last ½ cup of broth and let dissolve before adding to the rice. Once your last ½ cup of broth is absorbed, turn the flame off and add the butter and cheese, cover and set aside for a few minutes before serving. Serve hot and by itself – to richen the dish you can garnish with edible flowers.
Leave a comment
Comments will be approved before showing up.