EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
Here we are with one of my favorite recipes… risotto with saffron (or Milanese style).
A colorful recipe that will warm up your winter evenings! If you do more, it is also delicious the next day sautéed in a pan.
For the vegan version, you will just have to replace the butter with extra virgin olive oil.
RISOTTO WITH SAFFRON
Ingredients for 4 people: 300 grams of rice – 40 grams of butter (or extra virgin olive oil) – 1/2 minced onion – 1/2 glass of white wine (or white vinegar) – 1 sachet of saffron – 40 grams of Parmesan – 1 liter of vegetable broth
Let the finely chopped onion dry in a saucepan with 30 grams of butter (or extra virgin olive oil).
Add the rice and let it brown with the onion and the butter.
Wet the rice with the white wine (or apple vinegar) and, when it is blended, add the hot broth, one ladle at a time.
Always stirring, cook the rice pouring over the broth, taking care not to let it ever dry.
When the risotto is half cooked, add the saffron and dissolve in a ladle of hot broth.
After cooking (about 20 minutes) remove the saucepan from the heat, add a knob of butter (or oil) and Parmesan and stir.
Wait a couple of minutes before serving the saffron risotto in the dishes, so that the rice so that it will get more flavor.
Enjoy your meal!