Recipe
Saffron Risotto Recipe
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Chriesi / All my dishes 1 year ago
The first risotto I have ever made.
Prep:5m Cook:25m Servings:2
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 Chriesi |
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Ingredients
- a piece of leek
- 70g butter
- 250g risotto rice (vialone nano, arborio, carnaroli)
- 200ml white wine
- 700ml bouillon
- 50g freshly grated parmesan
- olive oil
- saffron
- salt, pepper
Directions
- Grate leek, surly you can also cut it.
- Heat olive oil, add leek and rice. Mix until rice is well covered with oil.
- In a separate large saucepan bring the bouillon to a simmer, and keep it hot.
- Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot bouillon.
- Add salt and pepper.
- Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
- After third portion of bouillon add saffron.
- To the cooked rice add some more saffron, butter and parmesan.
- Cook over medium heat, stirring, until the butter and parmesan melt.
- Season with salt.
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kukla 1 year ago said:
...and for a first risotto, that looks FABULOUS!! Great flavours going on, too :) I love using saffron too :) Great recipe, Chriesi :)
chriesi 1 year ago said:
Thanks a lot.
joyinabasket 9 months, 3 weeks ago said:
Your risotto looks awesome...I gotta try this!