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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

vegetarian with lactose

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Saffron risotto 2 0

Risotto with saffron revisited by House Horses

Saffron risotto 2 0 step 1

step 1

Prepare the vegetable stock and keep it warm. Chop the shallot and sauté in oil and butter. Add the rice and toast.

Saffron risotto 2 0 step 2

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.

Saffron risotto 2 0 step 3

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.

Saffron risotto 2 0 step 4

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.

Saffron risotto 2 0 step 5

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.

Saffron risotto 2 0 step 6

step 6

Dispondendo Serve the risotto wave, a spoonful of saffron air in the middle, crisp dust around and finish with some pistil.

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