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
parmesan risotto
parmesan risotto
Shrimp and Parmesan Risotto
Parmesan Risotto