Share
Saffron and Parmesan Risotto
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
4 servings
Com Sal
@comsalecarinho- Ingredients
- Recipe
- Rice for risotto (I used arborio)2 cup
- Onion1/2 unit(s)
- Dry white wine1 cup
- Grated Parmesan Cheese200 g
- For the broth (ingredients below) to taste
- Water1.5 l
- Broccoli stalks1 unit(s)
- Leek stalks1 unit(s)
- Onion (chop by 4)1/2 unit(s)
- Bay leaf1 unit(s)
- Pink pepper10 unit(s)
- Mustard Grain1 coffee spoon
- Salt1 teaspoon
- Saffron1/2 coffee spoon
- Place all the broth ingredients in a large pot and, when the water boils, set aside for 15 minutes. Turn off the heat and set aside.
- In another pan, sauté the diced onion in a little oil until golden. Add the rice and white wine and stir constantly until the rice is fully incorporated. Then start to incorporate the broth: add two ladles at a time and stir constantly until the rice incorporates everything. Repeat the process until the broth runs out.
- Turn off the heat, add the Parmesan, stir well, cover the pan and let it rest for 5 minutes.
- Taste and adjust the salt if necessary and it's done, enjoy!
Did you like this recipe?
You may also like
Creamy hot chocolate
Brownie (chocolate)
By
Tuna rice salad
By
Amazing coconut cake!
By