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Risotto

With Saffron
Scroll Down for the recipe

Ingredients

For 4 Servings

  • 1 2/3 cups rice, preferably Carnaroli
  • Saffron, to taste
  • ½ cup white wine
  • ½ cup Parmesan Cheese, grated
  • Balsamic vinegar, to taste
  • ½ medium onion, finely chopped
  • 2 tablespoons butter
  • Sea salt & freshly-ground black pepper, to taste
Scroll Down for the recipe
Step
1

Cook your risotto

  • In a medium saucepan, heat about 1 tablespoon of the butter over medium-high heat and add the onion sautéing until it becomes soft and translucent, for 2 minutes.
  • Add the rice to the pan, and toast it, stirring constantly, until it becomes fragrant.
  • Add the white wine and stir until it has evaporated, and the rice is translucent with just a small pearl visible in the center of the grain.
Step
2

Get your rice ready

  • Add 1 ladleful of the broth, stirring until all liquid has been absorbed.
  • Using a spatula, collect all the grains from the sides of the pot, and stir into the mixture so that the rice cooks evenly.
  • Continue adding 1 ladleful of the warm stock at a time, stirring constantly to ensure even cooking.
  • Taste the rice before each addition of broth to gauge how close it is to being cooked and to adjust the seasoning with salt.
Step
3

Prepare your saffron

  • While the rice is cooking, toast the saffron in a small pan over low heat. Crumble the toasted saffron and combine with a small amount of the broth.
  • When the rice is al dente, stir the saffron-infused broth into the risotto. Season with salt, to taste.
  • Remove the pot from the heat and add the butter and Parmesan Cheese. Stir until the ingredients are completely incorporated.
Step
4

Feel Like A Chef, Enjoy Your Risotto With Saffron!

  • Serve the risotto into four warm bowls and finish each dish with a spoonful of “tradizionale” balsamic vinegar from Modena.
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ARBORIO

#1 RISOTTO RICE VARIETY IN ITALY

This is the most famous variety in Italy and the world.

It's ideal for the preparation of excellent risottos due to the size of its grains that are larger than average. Its high starch content allows it to retain its bite after cooking.

CARNAROLI

THE RICE CHOSEN BY ITALIAN CHEFS FOR THEIR RISOTTO!

This is the most variety of italian rice, often considered as the "King of Rice".

Elongated and dense grains that stay firm after cooking and with great absorption capacity.

VIALONE

RICE FOR RISOTTO FROM THE REGION OF VENETO

Round and dense grains of medium dimension with great capacity for growth while cooking

CARNAROLI AGED RICE

PREMIUM RICE FOR GOURMET RISOTTO

Cultivated in the rice fields of Lombardia and Piemonte regions, this rice is subjected to a careful selection followed by a maturation of 18 months.

This special aging process, known since antiquity, improves every feature of the grain. The process results in a unique consistency, a crisper structure and greater ability to absorb perfumes and seasonings.

An extraordinary selection for a 5-star risotto!

Risotto

Saffron

Ingredients

For 4 Servings

  • 1 2/3 cups rice, preferably Carnaroli
  • Saffron, to taste
  • ½ cup white wine
  • ½ cup Parmesan Cheese, grated
  • Balsamic vinegar, to taste
  • ½ medium onion, finely chopped
  • 2 tablespoons butter
  • Sea salt & freshly-ground black pepper, to taste

Step 1

Cook your risotto

  • In a medium saucepan, heat about 1 tablespoon of the butter over medium-high heat and add the onion sautéing until it becomes soft and translucent, for 2 minutes.
  • Add the rice to the pan, and toast it, stirring constantly, until it becomes fragrant.
  • Add the white wine and stir until it has evaporated, and the rice is translucent with just a small pearl visible in the center of the grain.

Step 2

Get your rice ready

  • Add 1 ladleful of the broth, stirring until all liquid has been absorbed.
  • Using a spatula, collect all the grains from the sides of the pot, and stir into the mixture so that the rice cooks evenly.
  • Continue adding 1 ladleful of the warm stock at a time, stirring constantly to ensure even cooking.
  • Taste the rice before each addition of broth to gauge how close it is to being cooked and to adjust the seasoning with salt.

Step 3

Prepare your saffron

  • While the rice is cooking, toast the saffron in a small pan over low heat. Crumble the toasted saffron and combine with a small amount of the broth.
  • When the rice is al dente, stir the saffron-infused broth into the risotto. Season with salt, to taste. Remove the pot from the heat and add the butter and Parmesan Cheese. Stir until the ingredients are completely incorporated.

Step 4

Feew like a cheef, enjot your Risotto wirth saffron!

  • Serve the risotto into four warm bowls and finish each dish with a spoonful of “tradizionale” balsamic vinegar from Modena.

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