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Saffron risotto

ingredients

servings

5

Arborio rice

400 oz

Onions

4 unit

Red wine

1 coffee cup

Saffron

1 teaspoon

Pepper

2 oz

Iodized salt

1 pinch

first courses from Italy

Saffron risotto

Saffron risotto

vegan

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Saffron risotto

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.

Saffron risotto step 1

step 1

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.

Saffron risotto step 2

step 2

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.

Saffron risotto step 3

step 3

Salty and cook for about 25 minutes, during cooking it is good to stir from time to time and add some salt water.

Saffron risotto step 4

step 4

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!

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