In the North of Italy saffron risotto is definitely the most popular
Butter 125 gr.
Broth 1 liters
150 gr grated Grana Padano
Zafferano1 pinch of pistils
Risoarborio 350 gr
200 ml white wine
Preparation step by step
To prepare the risotto with saffron begin by finely chopping the onion (1), then melt over low heat, 80 grams of butter taking care not to fry, then add the finely chopped onion and let it brown, stirring constantly with a spoon wood .
Add the rice and toast making him absorb the butter , then increase the heat and pour the rice first with wine , let it evaporate, and then with 2 ladles of hot broth ; always mixed, and when this will be almost absorbed, aggiungetene another 2 ladles . This operation must be repeated until the complete cooking. In the last 5 minutes of cooking, dissolve the saffron in a little broth and pour in the rice , letting it mix well . Once the rice has reached the desired cooking should be removed from the heat and whipped with grated Parmesan cheese and with the rest of the butter . At this point, taste the rice and salt if necessary adjust it: we advise you to do this just before the end of cooking, as rice is soaked in the broth is already salty by itself, so it is best to check the degree of flavor to term, in order to avoid disappointment.
Before serving, it is better to let the saffron risotto rest for a few moments , so that it can insaporirsi further. Sprinkle the saffron risotto to decorate serving dishes. Keep the saffron risotto, closed in an airtight container and place in the refrigerator for two days at most.
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