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Saffron Risotto with Sicilian Lemon
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
6 servings
Márcia Areias
@chefemarciaareias- Ingredients
- Recipe
- Arborio rice2 cup
- medium chopped onion01 unit(s)
- Butter2 tablespoon
- Olive oil1 tablespoon
- Salt and pepper to taste
- Saffron pestiles6 unit(s)
- Lemon zest1 unit(s)
- White wine200 ml
- Vegetable broth2 l
- Grated Parmesan Cheese2 tablespoon
- Preparation: Put the vegetable broth on to heat. Heat a pan with a tablespoon of butter and oil. Once warmed up. Add the chopped onion and the saffron cloves. Sauté for 2 minutes and add the rice. Don't stop moving. When the rice starts to crackle, add the white wine and let it evaporate completely. Always stirring. Start now to add the hot broth with the help of a ladle. Add 2 ladles of broth at a time. Let it evaporate, be sure to stir. Add two more ladles of broth. Let it evaporate. Repeat this process two more times and add the lemon zest. Mix and add 1 grated Parmesan cheese and a tablespoon of butter. Check salt and pepper. And your super creamy risotto is ready. Serve hot. Served with grilled fish fillet with sage butter. Good appetite 😋😋😋
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