1 medium onion, finely chopped
1/4 cup plus 1 tablespoon of butter
1 cup of Arborio rice (200g)
1 cup of dry white wine (240ml)
1 liter of chicken broth
1/2 teaspoon of saffron threads
1/3 cup of grated Parmesan cheese
To taste
1 medium onion, finely chopped
1/4 cup plus 1 tablespoon of butter
1 cup of Arborio rice (200g)
1 cup of dry white wine (240ml)
1 liter of chicken broth
1/2 teaspoon of saffron threads
1/3 cup of grated Parmesan cheese
To taste
Fry the onion in 1/4 cup of butter until translucent
Add the rice and cook for 1 minute, stirring constantly
Pour in the wine and let it evaporate
Add 1 cup of hot chicken broth mixed with saffron, stir well, and let the rice cook until al dente
Repeat the process, adding 1 cup of hot chicken broth at a time, stirring well each time until the rice is cooked
Add the Parmesan cheese and adjust seasoning as needed
Melt in any remaining butter, mix well, and serve immediately
The risotto should be creamy
(742 calories per serving)
Note: Saffron is a expensive spice sold by the ounce or threads
Be cautious with imitations
Saffron from the earth is another distinct flavor.
