Saffron risotto with parmesan
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ingredients
400 g arborio rice 3 pcs shallots 600 ml vegetable broth 150 ml white wine 150 g Parmesan 120 g butter pinches saffron olive oil extra virgine basil for garnish
progress
Saffron risotto with Parmesan according to chef Vojt Artz. For more inspiration, visit https://cookingshow.sk
1.
Soak the saffron in a little lukewarm stock. Peel the shallots, chop finely and sauté in olive oil just until they turn green
2.
Add the rice and sauté again. Pour in the wine , stir and let it evaporate.
3.
Pour in the saffron in the broth and add the hot broth a ladle at a time as you progress. Wait until all the broth has soaked into the rice and add more.
4.
Stir constantly to release the starch and make the risotto beautifully creamy. Once the rice is “al dente”, remove the risotto from the heat source and stir in the cubed cold butter and grated Parmesan cheese.
5.
Save a few shavings for garnish. Garnish with basil. Enjoy!
