Saffron risotto

Name: saffron risotto
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 2 bouillon tablets; 2 envelopes saffron; 1 onion; 75 g butter; 400 g risotto rice; 150 ml dry white wine; 100 g grano padano cheese piece

A tasty Italian recipe. The vegetarian starter contains the following ingredients: bouillon tablets, saffron, onion, butter, risotto rice, dry white wine and grano padano (cheese slice).

Ingredients

Directions

Bring 1 liter of water to the boil.
Bouillon tablets crumble on top and leave to stir with stirring.
Broth and season to taste with (sea) salt and pepper.
Keep the broth on a low heat against the boil.
Saffron threads in bowl soak in 2 tbsp hot stock.
Peel and finely chop onions.
Grease 50 g of butter in frying pan or pan with a thick bottom.
Add onion and bake for 3 minutes on medium heat, the onion chips should not turn brown.
Add the risotto rice to the onion and gently stir-fry for 1 minute until all the grains have turned shiny and have become glazed.
Add soaked saffron threads.
Stirring wine through rice.
Once most of the wine has evaporated, pour a quarter of warm broth into rice.
Continue stirring with wooden spoon until all stock has been absorbed.
Now add sprouts of broth and let them stir in with rice.
Only add new broth as the previous one has been recorded.
After 20-25 minutes the rice has absorbed all the broth and the rice grains are al dente.
The risotto is then creamy and creamy.
Cut grits of grana padano and grate cheese.
Rest of butter and half of grated cheese by stirring risotto.
Season the risotto with salt and pepper.
Take the pan of fire and leave it covered for 2 minutes.
Create a risotto in four warm bowls or deep plates.
Scatter the rest of grated cheese..