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Things to do in Italy

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Recipe Saffron Risotto

Saffron in pistils 1 teaspoon, 320 grams of Carnaroli rice, 125 grams of butter, 1 onion, 80 grams of grated Padano PDO cheese, 40 grams of white wine, water as required, 1 liter of vegetable broth, salt to taste. GUARNIRE: saffron in pistils as required

To make saffron risotto, first put the pistils in a small glass, pour over enough water to cover the pistils completely, mix and leave to infuse all night, in this way the pistils will release all their color . Then we prepare the vegetable broth, for the recipe it will take a liter. We mop and finely chop the onion so that it can melt during cooking and not be perceived while you will taste the risotto. In a large saucepan we pour 50 grams of butter taken from the total dose needed, melt it over a low heat, then pour the chopped onion and let it simmer for 10-15 minutes adding some broth to avoid letting the sauce dry: the onion should be well transparent and soft. Once the onion is stewed, pour 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 we proceed with cooking for about 18-20 minutes, add 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 we had infused, mix to flavor and dye the risotto of a beautiful gold color. Once cooked, turn off the heat, add the grated cheese and the remaining 75 grams of butter, mix and cover with the lid, let it rest for a couple of minutes, at this point the saffron risotto is ready. Let's serve it hot, garnishing the dish with a few pistils!