4 tablespoons of butter
1 small finely chopped onion
1 1/2 cups of rice
8 cups of beef broth
1/4 cup of butter
1 packet of saffron
4 tablespoons of grated Parmesan cheese
4 tablespoons of butter
1 small finely chopped onion
1 1/2 cups of rice
8 cups of beef broth
1/4 cup of butter
1 packet of saffron
4 tablespoons of grated Parmesan cheese
Melt 4 tablespoons of butter in a saucepan
Add the onion and let it caramelize
Add the rice and stir well until the butter is fully absorbed
Add the beef broth, a little at a time, stirring constantly
Do not let the rice dry out too much
Cook for about 40 minutes over low heat, stirring always
When the rice is cooked, add 1/4 cup of butter and saffron dissolved in 2 tablespoons of broth, if desired
Stir well
Sprinkle with Parmesan cheese and serve
This is a creamy and not soupy risotto
Serves 2 people.
