Fish with saffron
first courses from Italy
translated by Italian with
Here's how to prepare saffron risotto, a vegetarian or vegan dish, without gluten, without dairy products and even wanting light. The saffron risotto, unlike the one in Milan, does not require the use of meat broth or more compulsory. So I decided to take advantage of this and make this vegetarian dish or totally vegan (replacing butter with oil and parmesan with flake-yeast) and then preparing a risotto saffron light.
About 2 hours before starting to prepare the risotto put the saffron pistols in a coffee cup with hot water or broth.
Leave it infused ideally for two hours, but it's only 30-40 minutes long.
To prepare the risotto, thinly sliced the onion and make it transparent in a spoonful of oil, take some time and put it in a very low fire.
As soon as the onion is cooked, add the rice slightly to the flame and roast the rice until the grains are translucent.
Smear with white wine or a brothstick, evaporate and lower the flame.
Bring to cooking according to the time indicated on the rice pack, adding little broth at a time.
5 minutes from the end, add the cup of coffee with the infusion of saffron sticks.
After cooking, turn off the fire and add the remaining oil and the yeast.
Give some vigorous blend to mix and incorporate the ingredients, cover and rest for a couple of minutes.
Give a last blend before serving and eventually finish with other yeast.