The risotto with saffron is a typical dish of the culinary tradition of Lombardy. Simple to prepare risotto is a tasty, light and colorful.
Carnaroli rice: 350 grams
Saffron: 1 sachet 1 and a pinch of pistils
Extra virgin olive oil: 2 tablespoons
Onions and shallots: 1
Broth: 1 liter approx
Parmigiano Reggiano cheese: 150 grams
White wine: q.b.
Butter: 1 tablespoon
Heat the olive oil in a pan, add the onion, previously chopped and let it fry until soft. Just begins to brown, pour the rice into the pot and let it toast for a few minutes, stirring several times with a wooden spoon to prevent sticking on the bottom. Then raise the heat and deglaze with rice wine. As soon as the wine has evaporated, add 2 ladles of hot broth, stirring constantly, when it will be almost absorbed, add another 2 ladles. The operation must be repeated until the complete cooking. Towards half-cooked (about 10 minutes), add the saffron in the envelope, dissolved in a little 'of broth, and mix well. Once the rice has reached desired doneness, remove from heat and stir in the Parmesan cheese and butter. Taste the rice and adjust salt if necessary.
Allow the risotto to rest for a few moments, so it can insaporirsi further. Decorate the dish with saffron.