Swiss
Ticino Saffron Risotto
Creamy saffron risotto in Swiss-Italian style.
Time35 min
Servings3
Calories663 kcal
LevelMedium
Ingredients
- rice250 g
- dry white wine150 ml
- broth or water800 ml
- butter40 g
- hard cheese180 g
- saffron0.3 g
- dry wine150 ml
Instructions
1
Warm the broth and keep it hot; soak the saffron in a few spoonfuls of hot broth.
2
Finely chop onion or shallot and saute in butter until translucent.
3
Add risotto rice and toast for 1-2 minutes, stirring.
4
Pour in white wine and let it almost fully evaporate.
5
Gradually add hot broth by the ladle, stirring often, until the rice is al dente.
6
Add saffron, butter, and Parmesan, cover for 2 minutes, and serve creamy.