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Saffron risotto with vegetable broth

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Preparation:
Saffron risotto with vegetable broth

  1. Saffron preparation: Soak saffron stigmas in a little warm water or vegetable broth for at least 4 hours, covering with kitchen foil.
  2. Preparing the onion: Peel and finely chop the onion.
    In a saucepan, brown the onion over low heat with a knob of butter.
  3. Roasting the rice: Add Carnaroli rice to the saucepan and toast it until translucent, stirring constantly.
  4. Fading with wine: Wet with dry white wine and let fade while stirring carefully.
  5. Cooking the rice: Pour in vegetable broth one ladleful at a time, stirring frequently.
    Continue adding broth as it is absorbed, until the rice is cooked to al dente.
    Adjust salt and pepper to taste.
  6. Mantecatura: Turn off the flame and add the saffron stigmas with their broth, a knob of butter and grated Parmesan cheese.
    Stir well until creamy and smooth.
  7. Serving: Serve saffron risotto piping hot, garnished with a sprinkling of freshly ground black pepper if desired.

  Enjoy saffron risotto with vegetable broth, a dish rich in tradition and flavor.
Perfect for surprising your guests with a touch of elegance, this risotto represents the best of Italian cuisine.
Try it and be won over by its creaminess and the unmistakable aroma of saffron.

What is needed:

Ingredients and servings for 4 personecccccc

  • 350 g Carnaroli rice
  • No. 1 Butter Nut
  • 40 g grated Parmesan cheese
  • No. 1 white onion
  • No. 1 glass of dry white wine
  • q.b. Vegetable broth
  • 0.2 g Saffron stigmas
  • q.b. Ground black pepper

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