Risotto di parmgiano e zafferano recipe
An Italian authentic risotto recipe by our chef Antonella.
Learn how to cook delicious Italian food on a cookery holiday in Italy.
Risotto di base
• 320 g Arborio rice
• 1 white onion, small
• 2 Tbs butter
• 200g parmesan
• 2-3 L boiling beef/other stock
• 1 cup dry white wine
Thinly slice the onion and sauté in the oil with 1 tablespoon of butter. It is at this point that you would add any of the vegetables or meat such as pancetta to the saucepan, with the onion.
After around 5-6 minutes as soon as the onion is translucent, add the rice, a god pinch of salt and allow toasting over a high heat for about 2-4 minutes stirring constantly. The rice will absorb all of the flavours of the vegetables or meat before the actual cooking begins and the rice absorbs the broth.
Now, add the white wine and once it evaporates add in the boiling broth a little at a time. (It is CRUCIAL that the broth is added when it is boiling or very hot otherwise the rice will become gluggy). Stir occasionally making sure that the rice never becomes too dry.
Continue to gradually add small amounts of the boiled broth allowing each addition to be absorbed before adding the next. Stir it from time to time keeping the rice from sticking to the bottom of the pan.
Use a medium heat and cook slowly uncovered.
After 15-20 minutes the rice will be cooked. Remove from heat and add the remaining butter, Parmesan and stir through the rice well.
Cover and leave to stand 2-4 minutes. Serve hot.
Risotto di parmgiano e zafferano
Parmesan and saffron risotto
• 5 Tbs grated Parmesan cheese
• A generous pinch of Saffron stems
Follow the recipe for Basic Risotto. 5 minutes before you turn off the heat, add the saffron and grated Parmesan cheese. Stir through the rice well. Cover and leave to stand 2-4 minutes. Serve hot.