Saffron Risotto

Ingredients

• 1 tsp saffron threads
• 1 l vegetable stock
• 1 onion
• 125 g butter
• 320 g Carnaroli rice
• 80 g chunk of Parmesan cheese
• 40 ml white wine
• salt

Instructions

1. The night before, put the saffron in a bowl and cover completely with water. Allow to infuse overnight.
2. Prepare the vegetable stock and bring to a boil. Peel and finely chop the onions.
3. In In a large pan, melt 50 g of butter over low heat, add the onions and sweat for 10-15 minutes.
4. Add the Carnaroli rice and stir-fry for 3-4 minutes. Deglaze with white wine and simmer until all the alcohol has evaporated.
5. Ladle in the stock, always waiting until the risotto rice has absorbed the liquid before adding more. Keep stirring and after 18- 20 minutes, taste the rice to check if it is cooked.
6. Five minutes before the end of cooking, fold the saffron water under the risotto.
7. Turn off the heat, add salt, and grated cheese to the rice and stir in the remaining 75 g of butter. Cover and let it rest for a few minutes. Divide between four plates and serve immediately.

© Kachen/Letz Cook

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