Risotto Made with Saffron
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leek or onion
- 70 g butter
- 1 clove garlic
- 250 g rice (short rain rice)
- 200 ml white wine
- 1 ½ liter vegetable broth or meat broth
- 1 point saffron
- 50 g parmesan cheese
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely dice the leek / onion and fry in 2 tablespoons butter, add the finely diced garlic. Add the rice and cook with it.
- As soon as all the rice grains are coated with fat, pour on the wine. Then add the hot broth. Season the risotto with salt and pepper and simmer gently. Stir it again and again.
- As soon as the rice has absorbed most of the broth, stir in the saffron and continue cooking for a few minutes. Stir in the remaining butter and parmesan and let simmer while stirring until the parmesan and rice combine to a creamy consistency.
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