autumn strudel, salty and light
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Saffron risotto
ingredients
servings
5
Arborio rice
400 grams
Onions
4 unit
Red wine
1 coffee cup
Saffron
1 teaspoon
Pepper
2 grams
Iodized salt
1 pinch
first courses from Italy
Saffron risotto
Saffron risotto
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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.
preparation
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.
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.
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.
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!
