- 1 teaspoon Saffron Pistils
- 320 g Carnaroli Rice
- 125 g Butter
- 1 Onion
- 80 g grated Parmesan cheese
- 40 g White Wine
- to taste Water
- 1 l Vegetable Broth
- to taste Salt
Saffron is an ancient spice, already known at the time of the Egyptians. In the beginning it was used only to dye the fabrics and make perfumes and ointments but once discovered its amazing culinary properties, it became a valuable ingredient with which to make tasty dishes with golden hues such as saffron risotto. This first dish, in its essentiality, enhances to the best the aromatic qualities of saffron but not only, thanks to the strong coloring power, the rice grains are embellished with a pleasant and captivating gold color that makes this dish so special. A small magic that combined with the creamy touch of creaming, inevitable in the preparation of risotto, will give you a risotto with a unique and unmistakable taste.
To make the Saffron Risotto, first put the pistils in a small glass, pour over the water just enough to cover the pistils completely, stir and leave to infuse for the whole night. In this way the pistils will release all their color.
Then prepare the vegetable broth, for the recipe it will take a liter. If you don't have time to prepare it you can use vegetable broth cubes.
Peel and finely chop the onion so that it can melt in cooking and not be perceived while savoring the risotto.
In a large saucepan pour 50g of butter taken from the total necessary dose, melt it over low heat, then pour the chopped onion and let it stew for 10-15 minutes adding some broth so as not to dry the sauté: the onion must be very transparent and soft.
Once the onion is stewed, pour the rice and toast it for 3-4 minutes, so the beans will seal and keep the cooking well. Add the white wine and let it evaporate completely. At this point proceed with the cooking for about 18-20 minutes, adding the broth a ladle at a time, when needed, as it will be absorbed by the rice: the beans must always be covered.
Five minutes before the end of cooking, pour the water with the saffron pistils that you had put in infusion, stir to flavor and dye the risotto of a beautiful gold color.
After cooking, turn off the heat, salt, stir in the grated parmesan cheese and the remaining 75 g of butter. Stir and cover with the lid let rest a couple of minutes, at this point the saffron risotto is ready! Serve it hot while garnishing the dish with some pistil.