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Wednesday, December 26, 2012,2:38 AM by
V.Chitralekha

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RISOTTO WITH SAFFRON

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Melt half the butter in a large pan and fry the onion very gently until soft and translucent.
  • Add the rice and stir until the grains are opaque and very hot, without being browned.
  • Pour in the wine and stir until the liquid has been absorbed and the alcohol has evaporated.
  • Add a ladleful of stock, stir and wait for it to be absorbed, then add more stock and repeat.
  • Continue in this way, always wait for the rice to absorb the liquid before adding more.
  • About half way through,when about half the stock has been used, stir the saffron into the rice.
  • When the risotto is velvety and the rice tender but still firm to the bite, remove the pan from the heat and stir in the rest of the butter and the Parmigiano Reggiano.
  • Adjust the seasoning and cover. Leave to rest for about 3 minutes, then transfer onto a warmed serving platter and serve immediately.

INGREDIENTS

  • 1 onion, finely chopped
  • 125 grams  unsalted butter
  • 500 grams risotto rice
  • 100 ml dry white wine
  • 2 litres chicken or beef stock, kept simmering
  • Saffron powder for colour
  • 75 grams freshly grated Parmigiano Reggiano
  • Freshly milled black pepper and salt

6 comments for “Risotto with Saffron”

  • Posted Sunday, February 12, 2023 at 7:22:27 PM

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