Swiss
Ticinese Saffron Risotto
Creamy saffron risotto in the Swiss-Italian style.
Tempo35 min
Porzioni3
Calorie663 kcal
LivelloMedio
Ingredienti
- riso250 g
- vino bianco secco150 ml
- brodo o acqua800 ml
- burro40 g
- formaggio stagionato180 g
- zafferano0.3 g
- vino secco150 ml
Istruzioni
1
Heat the broth and keep it hot; soak the saffron in a few spoonfuls of hot broth.
2
Finely chop the onion or shallot and sauté in butter until translucent.
3
Add the risotto rice and toast for 1–2 minutes, stirring.
4
Pour in the white wine and let it almost completely evaporate.
5
Gradually add the hot broth ladle by ladle, stirring frequently, until the rice is al dente.
6
Stir in the saffron, butter, and parmesan, cover for 2 minutes, and serve creamy.