- Saffron preparation: Soak saffron stigmas in a little warm water or vegetable broth for at least 4 hours, covering with kitchen foil.
- Preparing the onion: Peel and finely chop the onion.
In a saucepan, brown the onion over low heat with a knob of butter. - Roasting the rice: Add Carnaroli rice to the saucepan and toast it until translucent, stirring constantly.
- Fading with wine: Wet with dry white wine and let fade while stirring carefully.
- 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. - 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. - 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.