Saffron Risotto

Ingredients

• Carnaroli rice320 g
• Meat stock (beef and chicken, strained)1200 ml
• Butter60 g
• Grated Parmigiano Reggiano PDO60 g
• White onion40 g
• Dry white wine80 ml
• Saffron strands0.3 g
• Fine salt4 g

Allergens

Milk, Sulphites
May contain traces of: Celery.

Method

1. Bring the stock to a gentle simmer and keep it warm over a low heat.
2. Place the saffron strands in a small cup with 2 tablespoons of hot stock and leave to infuse.
3. Finely chop the onion.
4. In a saucepan, melt 20 g of the butter and sauté the onion over a low heat for 3-4 minutes until softened, without letting it brown.
5. Add the rice and toast for 2 minutes, stirring, until the grains become glossy.
6. Deglaze with the white wine and allow it to evaporate completely.
7. Add the hot stock a ladleful at a time, stirring often and waiting for it to be absorbed before adding more.
8. Halfway through cooking (about 9 minutes), add the saffron with its liquid and season with salt.
9. After 17-18 minutes, when the rice is al dente and still moist, turn off the heat.
10. Beat in the remaining butter and Parmesan, cover for 1 minute and serve immediately.