Saffron risotto, served as a main course or as a side dish.
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Preparation 10 min
Cooking time 20 min
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Portions
3 people
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Difficulty
Easy
Ingredients All ingredients
- 250 grams arborio rice
- 1.5 liters vegetable broth
- 1 onion
- 2 tablespoon olive oil
- 100 milliliters white wine
- 5 grams saffron threads
- 80 grams parmesan
- 80 grams butter
- Salt and pepper
Preparation Saffron risotto
- Finely chop an onion.
- Bring the broth to a boil (homemade or prepared with a vegetable bouillon cube) and add the saffron.
- Sweat the onion without coloring it in a bit of oil.
- Add the rice and mix well.
- After 3 minutes, pour in the white wine and let the alcohol evaporate.
- Add the hot broth to the rice little by little, stirring. Keep a constant eye on the risotto as it cooks.
- After 18 minutes, taste and adjust seasoning with salt and pepper.
- The risotto should be al dente. Cooking takes about 20 minutes.
- Off the heat, add very cold butter and parmesan. Stir and taste one last time.
Recipe tips : You can add mozzarella, burrata or even prawns at the end.
Saffron risotto
-
Preparation 10 min
Cooking time 20 min
-
Portions
3 people
-
Difficulty
Easy
Ingredients All ingredients
- 250 grams arborio rice
- 1.5 liters vegetable broth
- 1 onion
- 2 tablespoon olive oil
- 100 milliliters white wine
- 5 grams saffron threads
- 80 grams parmesan
- 80 grams butter
- Salt and pepper
