Saffron Risotto with Chicken and Golden Leaves

Name: Saffron Risotto with Chicken and Golden Leaves
Yield: 4
Ingredients: 350g of Vialone Nano rice; 4 tablespoons of butter; 1 tablespoon of finely chopped onion; Half cup of dry white wine; One liter of almost boiling beef broth; 6g of saffron threads; 2g of saffron stigmas; Salt and white pepper; 8 tablespoons of grated Parmesan cheese; Saffron stigmas for decoration; Golden leaves for decoration

1
350g of Vialone Nano rice
2
4 tablespoons of butter
3
1 tablespoon of finely chopped onion
4
Half cup of dry white wine
5
One liter of almost boiling beef broth
6
6g of saffron threads
7
2g of saffron stigmas
8
Salt and white pepper
9
8 tablespoons of grated Parmesan cheese
10
Saffron stigmas for decoration
11
Golden leaves for decoration

Ingredients

1
350g of Vialone Nano rice
2
4 tablespoons of butter
3
1 tablespoon of finely chopped onion
4
Half cup of dry white wine
5
One liter of almost boiling beef broth
6
6g of saffron threads
7
2g of saffron stigmas
8
Salt and white pepper
9
8 tablespoons of grated Parmesan cheese
10
Saffron stigmas for decoration
11
Golden leaves for decoration

Directions

1
In a large saucepan, melt 1 tablespoon of butter and caramelize the onion
2
Add the rice and cook for a few minutes
3
Add the wine and let it evaporate at high heat
4
Gradually add the beef broth while stirring constantly
5
After about 10 minutes, add the saffron threads
6
Stir for 6-7 minutes
7
Two minutes before finishing, add the saffron stigmas
8
Add the remaining butter and Parmesan cheese and mix well
9
Serve individual portions decorated with golden leaves and saffron stigmas
10
Tip: The perfect point of any risotto is reached when it achieves an ideal creamy consistency at the end of preparation, which occurs when adding the butter and Parmesan cheese
11
This point is known as all'onda.