Saffron – Risotto Alla Max
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon clarified butter
- 1 piece (s) onion (s)
- 300 g rice, (Carnaroli risotto rice)
- 3 dl white wine
- 9 dl chicken broth, strong, hot
- 0.5 teaspoon ½ curry powder
- 2 g saffron threads
- 25 g butter
- 50 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onion.
- Heat the clarified butter in a saucepan and sweat the onions in it. Add the rice and turn until it is translucent. Deglaze with the white wine, let the wine boil down. Pour in some hot bouillon. Stir again and again and pour in more bouillon. The rice should never boil strongly, just let it simmer very slightly, otherwise the rice grain will burst and the risotto will be spoiled. After about 15 minutes add the curry powder, a little later the saffron. Pour in the stock and simmer until the risotto is done but still firm to the bite. Then stir in the parmesan and butter and season to taste. The risotto should have a creamy consistency.
- Serve in preheated plates with grated parmesan.
- Suitable as a starter or as a side dish to plain veal schnitzel and green salad.
- Carnaroli is a large-grain risotto rice from the Superfino category.
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