Here's how to prepare the saffron risotto, a very simple and tasty first course to do whenever you feel like it.
How to make saffron risotto
Prepare the beef broth which you will need for cooking risotto.
Alternatively, boil water in a saucepan and melt meat nut homemade.
Melt in a saucepan 20 grams of butter and add one shallot (or 1 small piece of onion) finely sliced.
Let sauté over low heat and if it tends to burn, add a little hot broth.
When the onion is dried, add the rice and toast it for 2 minutes about.
Add the white wine and as soon as the alcohol has evaporated add 3-4 ladles of boiling broth.
Cook the risotto by adding boiling broth when necessary.
Halfway through cooking, dissolve the saffron in threads or powder in a little bit of boiling broth and then add it to the risotto.
Continue cooking the risotto.
When the risotto is cooked al dente, remove the pan from the heat and adding others 20 grams of butter and 4-5 tablespoons of grated Grana Padano cheese.
Stir quickly until it becomes creamy.
If the risotto seems too creamy, add a little boiling broth and stir.
Serve your saffron risotto by tapping the bottom of the plate to distribute it well.
Add a mince of black pepper he was born in chopped parsley.