John Myers
Risotto Made with Saffron
The perfect risotto made with saffron recipe with a picture and simple step-by-step instructions.
- 30 g Fresh shallots
- 2 tbsp Rapeseed oil
- 150 g Risotto rice
- 600 ml Vegetable broth hot
- 0,125 g Saffron threads
- 40 g Parmesan cheese
- 20 g Butter
- Peel the shallots and cut into small cubes, heat the rapeseed oil in a saucepan and simmer the shallot cubes in it over a medium heat for about 3 minutes. Add the risotto rice and cook for 1-2 minutes. Pour in a little hot vegetable stock and bring to the boil. Gradually add the vegetable stock and cook, stirring frequently, over medium heat according to the instructions on the package.
- Let the saffron threads swell briefly in a little water and stir into the risotto. Stir butter and 20 g Parmesan into the finished risotto, season with salt and pepper. Arrange saffron risotto on plates, sprinkle with Parmesan and serve.
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