Italian Saffron Risotto
Italian recipe of Saffron Risotto: Cooked in beef broth, with the addition of saffron that gives it its flavor and its bright yellow color
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 2 people
- 150 gr. Rice "Carnaroli"
- 500 ml. Beef Broth
- 100 ml. Dry White Wine
- 50 gr. Onion minced
- 60 gr. Butter
- 15 Saffron Pistils
- 50 gr. Grated Parmesan cheese
Soak the saffron pistils in a coffee cup with hot water and leave to infuse for at least 2 hours.
Prepare the beef broth ( it would be better if done by boiling the bones, alternatively use that in cubes ).
In a pan with high sides, put 30 gr of butter and fry finely chopped onion let cook over medium heat until lightly golden.
Add the rice and toast it stirring continuously until become shiny.
Add the white wine and allow the alcohol to evaporate over high heat.
At this point proceed with the cooking for about 18-20 minutes, adding the broth a ladle at a time, when needed, as it will be absorbed by the rice that must always be covered.
Five minutes before the end of cooking, pour the water with the saffron pistils that you had put in infusion.
Stir well to flavor and dye the risotto of a beautiful gold color.
When cooked, turn off the heat, season with salt
Stir in the Parmesan and the rest of the butter, stirring quickly to give the creamy texture
Like all risottos, it should be served "all'onda" means that the risotto must have a certain fluidity.
Basically, when you put a large spoonful of rice on a plate, it should drop slightly, flatten and widen a little when you shake the plate.