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Classic Saffron Risotto

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  • Author: Veronica Lavenia
  • Yield: 4 servings 1x


Learn how to make a perfect, classic saffron risotto.


  • 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


  1. Wash and cut the vegetables and prepare 2 liters of vegetable broth, boiling celery, leek and carrots for an hour.
  2. In a pan, brown the other leek, cut into slices, with extra virgin olive oil to taste. Add the rice and toast, stirring constantly.
  3. 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
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