Serves 6
INGREDIENTS: tsp = teaspoon tbsp = tablespoon
500 gr Risotto rice type Carnaroli
150 gr Butter
1 Onion
200 gr Parmigiano cheese
1 glass White wine
2 tabs Vegetable broth
2 packs Saffron
Olive oil and salt
PREPARATIONS:
- In a pot, pour water, vegetable broth tabs and cook to boiling temperature
- Finely chop the onion
- In a second pot, the main one, put 50 grams of butter, olive oil and then the chopped onion, then stew for about 3-5 minutes
- Pour the rice and let toast for about 3-4 minutes while continuously stirring
- Add the white wine and let evaporate
- Proceed now with cooking the rice, by adding some broth and continuously stirring. Keep on adding broth anytime the rice is getting too sticky
- Five minutes before the rice is cooked, add the Saffron (previously mixed in a cup of hot vegetable broth) and adjust with salt
- Keep stirring the rice
- When the rice is cooked, take the pot away from heat, add parmigiano cheese and butter and keep stirring, then serve.
