WINE SHOP MIONETTO

Saffron risotto

Would you like to try preparing this typical Lombard recipe that goes perfectly with our Prosecco DOC TV Brut by Prestige Collection?

INGREDIENTS (for 4 people)

1 L Meat broth

300 g Carnaroli rice

400mg saffron pistils

80 g butter

50 g dry white wine

40 g onion

60 g grated Parmigiano Reggiano

Salt to taste

RECIPE

First, infuse the saffron pistils in a little water (at least 2 hours before preparing the recipe, but you can also prepare them in the morning for dinner).

Finely chop 40 g of onion and sauté over medium-low heat in a large saucepan with a knob of butter for about 5 minutes. The onion should not be colored. Add the rice to the saucepan and toast it for 2 minutes over a high flame, blend it with 50 g of white wine and let it evaporate.

Wet the rice with 2 ladles of boiling broth, making sure the rice is completely covered. Cook the rice for about 16-18 minutes, adding the rest of the broth a little at a time, as it evaporates, stirring occasionally to prevent the rice from sticking to the edges of the saucepan.

Five minutes from the end of cooking, add the pistils with their infusion water. After 16-18 minutes, turn off the heat and add the 80 g of butter and 60 g of grated Parmigiano Reggiano. The butter must be cold from the fridge. Start stirring until the risotto has reached the desired consistency. Let it rest for 2 minutes with a lid on.