autumn strudel, salty and light
first courses from Italy
translated by Italian with
There are those cool days when the only idea of a nice hot dish seems to be comforting us. Today is one of these. So I decided to pamper me and my loved ones with a hot and steamy saffron risotto. From the dish the scent spreads across the table, lighting the smiles of each diner.
Slice the onions finely. In a pan, brown the onions with a little oil. When the onions are soaked, add the rice and let it toast for at least 4-5 minutes.
Meanwhile in a pot to heat the water. Once the rice is toasted, blend with red wine. Allow to evaporate well and slowly add some pots of pots to the pot.
Salty and cook for about 25 minutes, during cooking it is good to stir from time to time and add some salt water.
Once the rice is cooked add the diluted saffron with a spoon of baking water, keep with the parmesan and pepper. Serving hot, it's a real goodness!