saffron risotto

risotto allo zafferrano

30min
     8 DECILITRI BEEF BROTH

    50 GRAMMI GRANA

    2 DECILITRI VINO BIANCO

    1 CIPOLLA

    q.b. PEPE

    90 GRAMMI BURRO

    q.b. SALE

    1 CUCCHIAIO SAFFRON

    320 GRAMMI CARNAROLI RICE





1) Put the stock in a saucepan, bring it to a boil and turn off the heat; take a ladle, pour it into a cup, add the saffron pistils and leave them to brew.
2) Peel the onion and then fine tritala; melt 60 g of butter in a wide and low saucepan and, when it will be bubbling, add the onion; make it stew without taking color, stirring with a wooden spoon.

3) Add the rice and leave it to toast for a couple of minutes turning it with a spoon until it is translucent; pour it into the wine and allow it to evaporate over a high heat; wipe the rice with a ladle of broth and cook it (it will take about 18 minutes) incorporating, as it is absorbed, the remaining hot broth. Finally add the one placed in the cup with the saffron pistils.

4) Remove the risotto from the heat, add the salt (if needed) and a ground pepper, immediately incorporate the remaining butter into small pieces, 30 g of grated parmesan and mix vigorously to stir. Cover the pan and let the risotto rest for a couple of minutes so that the flavors blend together. Bring it to the table with the grana remained thinly sliced with a sliced truffle.