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Saffron Risotto
A tasty dish, ideal for any type of occasion. From the delicate and persistent flavourWe can consider it as a basic version even if it is much older than the risotto alla milaneseThe Saffron Risotto it's a first typical dish of Italian cuisine, originally from Veneto then spread throughout northern Italy and today present in numerous versions throughout the countryThe first known recipe comes from 1574, at the table of the Belgian glassmaker Valerio of Flanders, who at the time was living in Milan because he was working on the stained glass windows of the Milan Cathedral.
Ingredients
- 2 cups Rice for risottos
- 6 cups Vegetable Broth
- 1 Onion
- 1 Saffron with peacock threads
- 150 g Galbanino Galbans
- qb Pepper
- qb salt
- qb Oil Extra Virgin Olive Oil
Instructions
- The first step is to wash and slice the onion
- Then brown it in a pan over low heat with a drizzle of extra virgin olive oil.
- Once browned, add the rice and toast it until it becomes transparent. At this point, little by little, add the boiling broth
- Salt and Pepper
- Continue adding the broth over low heat and 5 minutes before cooking add the saffron. Then turn off the heat
- At this point, cut the Galbanino into cubes and add it to the mixture and mix.
- Put the lid on and let it rest for 5 minutes. Now the rice is ready to be served.
