Description
Learn how to make a perfect, classic saffron risotto.
Ingredients
Scale
- 1 stalk of celery
- 2 leeks
- 4 carrots
- 300 g 11 oz vialone nano rice variety
- 1 tbsp saffron
- high quality extra virgin olive oil to taste
- Parmigiano Reggiano to taste
- sea salt and pepper to taste
Instructions
- Wash and cut the vegetables and prepare 2 liters of vegetable broth, boiling celery, leek and carrots for an hour.
- In a pan, brown the other leek, cut into slices, with extra virgin olive oil to taste. Add the rice and toast, stirring constantly.
- Gradually, add the broth, saffron, and let cook until cooked reached.?Once cooked, seasoned risotto with Parmigiano, salt, pepper and extra virgin raw.
- Category: Primi, Side
- Cuisine: Italian