First course
Risotto with saffron
Ingredients
- 300 g of rice vialone nano
- 1 onion
- 3 sachets of saffron (or 2 teaspoons of pistils)
- ½ glass of white wine
- 1 lt of meat broth
- 40 gr of butter
- 70 gr of grated Parmesan cheese
- Extra virgin olive oil
- Salt and pepper
Features
- BLAST CHILLING AT +3°C
Difficulty
- Easy
Proceeding
Finely chop the onion and let it wither in a pot with a little oil and some water. When it is soft, toast the rice, blend with the white wine and continue cooking by adding the meat broth and stirring constantly.
Halfway through cooking add the saffron dissolved in a little water. Once cooked, stir in butter and Parmesan cheese, season with salt and pepper and serve.
Halfway through cooking add the saffron dissolved in a little water. Once cooked, stir in butter and Parmesan cheese, season with salt and pepper and serve.
Tips
You can cook the risotto until it is cooked and cool it immediately, still boiling, in the blast chiller Freddy with the function of blast chilling. This way you can keep it in the refrigerator for a week as just done.
If necessary, all you have to do is pour the risotto into the pot and finish cooking with the addition of some hot water and with the final creaming. In just 5 minutes you will have a perfect risotto.
If necessary, all you have to do is pour the risotto into the pot and finish cooking with the addition of some hot water and with the final creaming. In just 5 minutes you will have a perfect risotto.