By Gabriele Caglio
Risotto - Saffron
6 steps
Prep:10minCook:25min
Risotto is one of the main Italian traditional dishes. Perfect for a dinner with family and friends, it is versatile and you can combine it whit a lot of ingredients. This version is with saffron.
Updated at: Thu, 17 Aug 2023 11:27:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories415.5 kcal (21%)
Total Fat16.9 g (24%)
Carbs52.4 g (20%)
Sugars1.6 g (2%)
Protein7.7 g (15%)
Sodium1194.5 mg (60%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Prepare the vegetable stock and keep it hot.
Ladle
Pot
Lid
CooktopHeat
vegetable stock100mlStep 2
Mince the onions until they are quite small, so they can melt while cooking.
Cutting Board
Knife
shallot10gStep 3
Put a couple of spoon of olive oil in a large pan and when is hot ease down the onions and stir for few minutes. When you see that the onion is becoming translucent, add the rice.
CooktopHeatLadle
Wooden Spoon
carnaroli rice60gshallot10g
olive oilStep 4
Once the rice is also translucent, pour the white wine in the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on vegetables stock, stir one minute and let the rice absorb the liquids.
CooktopHeatcarnaroli rice60gvegetable stock100ml
white wine30gStep 5
Add saffron and a bit of salt and cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir.
LadleWooden SpoonCooktopHeat
salt
pepper
saffronStep 6
When the rice is soft and creamy, switch of the heat and add some grated parmesan to the risotto and stir for a couple of minutes before to serve it.
Wooden Spoon
grated parmesanNotes
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