Parmesan risotto
by
14 recipes
Saffron risotto 2 0
ingredients
servings
4
Carnaroli rice
320 grams
Shallots
1 unit
White wine
0.15 liter
Vegetable broth
1/2 liter
Saffron
to taste
Grated Parmesan cheese
50 grams
Saffron in pistils
to taste
first courses from Italy - Lombardia
Saffron risotto 2 0
Saffron risotto 2 0
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Risotto with saffron revisited by House Horses
preparation
step 1
Prepare the vegetable stock and keep it warm. Chop the shallot and sauté in oil and butter. Add the rice and toast.
step 2
Deglaze with white wine and cook for 16 minutes, adding more broth as needed. Remove from heat and stir in butter and Parmesan.
step 3
Prepare the cheese powder: In a skillet melt the cheese to get a disc, do firm up and then chop it very finely, until it becomes as a powder.
step 4
The top also prepare the air saffron putting in a bowl the hot broth, 2 grams of lecithin and two sachets of saffron.
step 5
Stir and then mount all with an immersion blender to obtain a yellow foam, which will be the part that serves for the dish.
step 6
Dispondendo Serve the risotto wave, a spoonful of saffron air in the middle, crisp dust around and finish with some pistil.
