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Saffron Risotto

GialloZafferano's picture
Hi everyone and welcome to the GialloZafferano kitchen. I'm Deborah and today we'll be preparing a traditional dish from Milan: Saffron Risotto.
Ingredients
  Arborio rice 350 Gram
  Butter 125 Gram
  Onion 1 Medium, chop
  White wine 100 Milliliter
  Broth 4 Cup (64 tbs)
  Saffron powder 1 Teaspoon
  Grana padano cheese 150 Gram, grated
Directions

GETTING READY
1. Chop the onions and set aside.

MAKING
2. In a nonstick pan melt the butter and sauté the onions until brown.
3. Add the rice to the browned onion and toast the rice, add the white wine and continue to stir until the wine is completely absorbed.
4. Once the wine evaporates, continue to cook the rice and keep adding the broth one ladle at a time.
5. Dissolve the saffron in the warm broth and add it to the rice and stir well.
6. Continue to cook until the rice is completely cooked, add the cheese

SERVING
7. Serve the saffron risotto with a sprinkle of saffron on top.

Things You Will Need
non-stick pan

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Milanese
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Risotto
Ingredient: 
Saffron
Restriction: 
High Fiber, High Protein
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
2
Subtitle: 
Risotto allo Zafferano

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