International Community Odense Odense International Cookbook | Page 61

Saffron Rissoto
Ingredients:
250 g rice
70 g butter
½ onion
90 g grated Parmesan
150 ml white wine
700 ml broth
2 tbsp saffron

Steps:

Italy

Saffron risotto (Risotto allo zafferano) is one of the most famous
Italian dishes. It comes from the northern part of Italy, Milan in the
Lombard region, and is a part of Milan culinary tradition. Milan in
the Lombard region and is a part of Milan culinary tradition. The
main feature of the saffron risotto is its yellow color which is conferred by saffron.
Saffron risotto is often confused with Milanese risotto (Risotto
alla Milanese). While both recipes have saffron inside, Milanese
Risotto is prepared using beef stock, beef bone marrow and lard
instead of butter.

1. Cook the butter in a large pan and add the chopped onion.
2. Add the rice and cook, stirring to absorb the butter.
3. Add the wine gradually stirring.
4. Continue cooking and add a ladle of hot broth.
5. Continue to add the broth little by little, as it is consumed during
the cooking. Leave aside a ladle of broth.
6. 5 min before the end of the cooking, add the last ladle of broth
with dissolved the saffron inside.
7. Continue to cook until the rice has the consistency you prefer.
8.Add the Parmesan and stir well to mix. Then remove from the
heat. Serve warm.

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