: 625 Kcal Preparation
: 10 min Cooking
: 20 min Difficulty
· Saffron in pistils: 1 tsp
· Carnaroli rice: 320 g
· Butter: 125 g
· Onions: 1 Grana Padano PDO to be grated: 80 g
· Traditional Extra Virgin Olive Oil: 1 tbsp
· White wine: 40 g
· Water: to taste
· Vegetable broth: 1 l
· Salt up: to taste
To make the saffron risotto, first put the pistils in a small glass, pour enough water over the pistils to completely cover the pistils, mix and leave to infuse overnight, in this way the pistils will release all their color.
Then prepare the vegetable broth, for the recipe you will need a liter.
Peel and finely chop the onion so that it can melt while cooking and not be perceived while savoring the risotto. In a large pan pour 50g of butter taken from the total amount needed, melt it over low heat, then pour the chopped onion and let it simmer for 10-15 minutes adding broth to keep the sauce from drying out: the onion must be very transparent and soft.
Once the onion is stewed, pour in the rice and toast it for 3-4 minutes, so the grains will seal and keep cooking well. Add the white wine and let it evaporate completely.
At this point, proceed with cooking for about 18-20 minutes, adding the broth a ladle at a time, as needed, as it is absorbed by the rice: the grains must always be covered.
Five minutes before the end of cooking, pour the water with the saffron pistils that you had infused, stir to flavor and dye the risotto a beautiful gold color. After cooking, turn off the heat, add salt, stir in the grated cheese and the remaining 75 g of butter, stir and cover with the lid, let it rest for a couple of minutes, at this point the saffron risotto is ready, serve hot, garnishing the dish with a few more pistils.