4 tablespoons of unsalted butter
1 1/2 cups of Arborio rice
1 small onion, finely chopped
1 tablespoon of salt
1/2 cup of dry white wine
1/2 teaspoon of saffron threads
1 1/2 liters of vegetable broth
1 cup of grated Parmesan cheese
4 tablespoons of unsalted butter
1 1/2 cups of Arborio rice
1 small onion, finely chopped
1 tablespoon of salt
1/2 cup of dry white wine
1/2 teaspoon of saffron threads
1 1/2 liters of vegetable broth
1 cup of grated Parmesan cheese
Melt 2 1/2 tablespoons of butter in a large saucepan and sauté the onion until softened
Add the Arborio rice, salt, and stir well for about a minute
Pour in the white wine and let it evaporate completely
Mix in the saffron threads and 1 cup of hot vegetable broth
Stir and cook over low heat, without a lid, stirring occasionally, for 15 minutes
Add more broth as the liquid is absorbed
When the rice is cooked, remove from heat, add the remaining butter, grated Parmesan cheese, and stir delicately
Cover the saucepan and let the risotto rest for two minutes before serving.
