Saffron risotto with vegetable broth
Ingredients
- Ingredients for 4 servings
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- 350 g Carnaroli rice
- 1 Spoonful of unsalted butter
- 40 g Parmesan cheese, grated
- 1 White onion,medium size, finely chopped
- 1 Cup of dry white wine
- 1 lt Vegetable broth
- 0,2 g Pure Saffron threads
- 1 pinch, to taste salt and black pepper,
Ladle half cup of broth into a cup, Steep in the Saffron threads and leave to infuse for 2 hours, cover with food wrap
In a large saucepan add 3 spoonful of extra virgin olive oil to sauté the onion. Cook gently until soften and fragrant
Tip in the rice and let it toast until translucent
Pour in the wine, stirring until absorbed
Add your broth one ladleful at the time, allowing the rice to absorb all the liquid before adding more, gently stirring
Season with salt and pepper to taste
Cook until “al dente”, it should take about 20 mins
Switch off the heat, add the Saffron threads and their broth, a tbsp of butter and the parmesan cheese, stir in all together until melted
Ladle onto heated plates or bowls