Prep. time: 5 minutes
Cook time: 20 minutes
Difficulty: 1 out of 5
Serve: 3-4
Ingredients:
1 3/4 cups of Carnaroli rice
8 cups of chicken broth
1 stick of butter
1 small onion
1/2 cup dry white wine
1/2 cup of grated Parmigiano
Preparations:
First of all, you need to make chicken stock. When the stock boils, reduce the heat and hold at a slow simmer covered with a lid. Meanwhile, finely chop the onion.
In a pan simmer half of the butter with the onion for a few minutes on medium heat. Now add the rice and cook for a few more minutes, always stirring, till the grains are slightly glassy.
Then add white wine, stir and let it evaporate, over high heat.
Add broth a scoop at a time. Always add hot broth. This is the secret to faster, creamier risotto at home. Warming the broth before adding it to the hot rice coaxes more starch out of each grain and prevents overcooking.
The stock must be at the level of the rice: not too little, which you struggle to stir it, nor too much because you run the risk of the boiled rice effect.
So let it cook and stir occasionally until ready, about 17 minutes While risotto is cooking, crush the saffron threads between two sheets of parchment paper. Then dissolve the powder in half a ladle of hot stock. After about 17 minutes of cooking, the stock will be almost completely evaporated and the risotto is almost ready, so turn off the heat.
Now with the heat off, add the saffron and mix thoroughly. Finally, add the other half of butter. Then add the grated cheese. Now stir. Parmigiano must be grated on the spot, with the grater. It must be absolutely fresh and of excellent quality. Like the butter. This is the secret of the perfect creaming.
Saffron risotto is ready, creamy but al dente. Serve immediately.
Chef tips:
Risotto should be stirred constantly. The constant stirring makes sure that the rice grains release their starch. Avoid extremely high flames and rapid boils.
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