ReceptnaptárRisotto alla milanese (saffron risotto)
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Ingredients
Method
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- Soak the saffron in a little warm stock.
- Soften the onion in half the melted butter, add the rice and toast until translucent.
- Pour in the wine and let it evaporate.
- Cook the risotto, adding the stock a ladleful at a time and stirring constantly, until creamy and al dente.
- Add the saffron liquid with the last ladleful of stock.
- Off the heat, stir in the rest of the butter and the Parmesan.
A Receptnaptár original recipe. Calories and protein are estimated.
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