Saffron risotto
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Saffron risotto
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INGREDIENTS
400 g Carnaroli rice
1 whole Onion(s)
120 ml Dry white wine
1000 ml Chicken stock
2 pinch(es) Saffron thread(s)
5 ml olive oil
30 g Grated parmesan
20 g Unsalted butter
6 pinch(es) Fine salt
6 Turn Freshly ground black pepper
 

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DIRECTIONS
01
Peel and finely dice the onion

02
Sweat in a saucepan with a drizzle of olive oil and a pinch of salt

03
Add the rice to the pan and cook for 1 minute, stirring to coat the rice in olive oil

04
Once the rice is translucent, deglaze with the white wine

05
Allow to reduce then add a ladleful of stock

06
Add the saffron threads and cook gently until all the liquid has been absorbed then add another ladleful of stock

07
Repeat this process until the rice is cooked through and all the stock has been incorporated - this should take approximately 15 to 17 minutes

08
Add the butter and parmesan to bind the risotto, adjust the seasoning and serve immediately.

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