This risotto tastes delicious, with the taste of saffron and Parmesan cheese.
Learn more about Elda Avila
Ingredients6 portions
Preparation
Heat the broth. In a large saucepan season the onion with 100 g of butter until smooth. Add the rice and season one minute with a wooden spoon.
Add a third of the broth and the wine to the pan with the rice over medium heat, cook until the liquid is absorbed, about 5 minutes. Add another third of the broth and stir with the spoon for 10 or 12 minutes.
While putting the saffron in the remaining broth and let it saffron give a rich flavor and color to the broth. When all the liquid has been absorbed, put the broth with saffron, salt and pepper and stir until it thickens like 20 minutes more.
The rice should be soft but firm and the mixture creamy, remove from the heat and add the rest of the butter and the parmesan cheese. Serve immediately.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Parmessa Picosita Chicken Milanesa
Milanesa de Pollo a los 3 Chiles
Milanesa Stuffed with Rajas with Cheese
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: