Saffron Risotto
From chriesi 16 years ago
- 25 minutes to make
- Serves 2
The first risotto I have ever made.
Ingredients
- a piece of leek shopping list
- 70g butter shopping list
- 250g risotto rice (vialone nano, arborio, carnaroli) shopping list
- 200ml white wine shopping list
- 700ml bouillon shopping list
- 50g freshly grated parmesan shopping list
- olive oil shopping list
- saffron shopping list
- salt, pepper shopping list
How to make it
- 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.
People Who Like This Dish 3
- kukla Barrie, Ontario, CA
- habibi1 Port Richey, FL
- joyinabasket Fayetteville, NC
- chriesi Zuerich, CH
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The Rating
Reviewed by 1 people-
...and for a first risotto, that looks FABULOUS!! Great flavours going on, too :) I love using saffron too :) Great recipe, Chriesi :)
kukla
in Barrie, Ontario loved it
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" It was excellent "