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Saffron risotto
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).
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Ingredients
Directions
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Bring 1 liter of water to the boil.
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Bouillon tablets crumble on top and leave to stir with stirring.
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Broth and season to taste with (sea) salt and pepper.
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Keep the broth on a low heat against the boil.
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Saffron threads in bowl soak in 2 tbsp hot stock.
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Peel and finely chop onions.
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Grease 50 g of butter in frying pan or pan with a thick bottom.
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Add onion and bake for 3 minutes on medium heat, the onion chips should not turn brown.
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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.
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Add soaked saffron threads.
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Stirring wine through rice.
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Once most of the wine has evaporated, pour a quarter of warm broth into rice.
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Continue stirring with wooden spoon until all stock has been absorbed.
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Now add sprouts of broth and let them stir in with rice.
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Only add new broth as the previous one has been recorded.
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After 20-25 minutes the rice has absorbed all the broth and the rice grains are al dente.
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The risotto is then creamy and creamy.
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Cut grits of grana padano and grate cheese.
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Rest of butter and half of grated cheese by stirring risotto.
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Season the risotto with salt and pepper.
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Take the pan of fire and leave it covered for 2 minutes.
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Create a risotto in four warm bowls or deep plates.
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Scatter the rest of grated cheese..
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Nutrition
620Calories
Sodium8% DV185mg
Fat35% DV23g
Protein38% DV19g
Carbs27% DV81g
Fiber8% DV2g
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