Saffron Risotto is popular across Italy thanks to its easy preparation and its bright yellow colour that brings it a touch of elegance. Depending on the geographical area, it is possible to find different variations of this dish; in fact, it is often paired with mushrooms, ossobuco (sliced veal shank) , sausage and seafood.
PREPARATION TIME 10 minutes
COOKING TIME stock 30 minutes, rice 18 minutes
2 saffron small packets
1,5l beef stock
2 tbsp extra virgin olive oil
1 glass of white wine
50g grated Parmesan cheese
- Finely slice the onion (or a shallot).
- Heat oil in a large pan. Sauté the onion that you have previously minced./li>
- Once golden, stir in the rice and toast for a few minutes. Mix frequently to prevent rice from sticking to the bottom of the pan.
- Simmer with white wine until reduced and keep mixing.
- Once wine has been completely absorbed, add frequently the beef stock (that you have kept warm in its pot).
- After 10 minutes (halfway through cooking time), dilute saffron in warm stock into a bowl.
- Pour diluted saffron into the pan and combine with rice. Keep cooking.
- Once completely cooked, remove the pan from heat. Add butter and Parmesan cheese and stir for a few minutes until creamy.
- Serve and garnish with some saffron threads.
Tips and Variations
To cook a tasty risotto is better to prepare a rich and flavourful stock. The stock that best meets these characteristics is made with meat. It is easily obtainable with a piece of beef (preferably with bones) cooked in salted water with various types of vegetables, including potatoes, carrots, celery, tomato and onion.