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Итальян Теле Ризотто Миланезе (Ризотто Белән Шафраном )

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Итальян Теле Ризотто Миланезе  (Ризотто Белән Шафраном )

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Ingredients

Adjust Servings:
1 teaspoon Saffron Pistils
320 g Carnaroli Rice
125 g Butter
1 Onion
80 g grated Parmesan cheese
40 g White Wine
to taste Water
1 l Vegetable Broth
to taste Salt

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Features:
  • Vegan
  • Vegetarian
Cuisine:
  • 30
  • Serves 4
  • Medium

Ingredients

Directions

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Шафран-борынгы пряность, билгеле инде, заманында тавыш бирүчеләрнең. Башында аның кулландык өчен генә окраски тукымалар ясарга духи һәм таблеткалар, тик ничек гына ачты, үзләренең аш-суга искиткеч үзлекләре, ул булды һәм кыйммәтле ингредиентом, шуларның эшләргә була тәмле аш-су белән алтын оттенками кебек ризотто белән шафраном . Бу беренче ашамлык, аның существенности, көчәйтә иң яхшы ароматические үзлекләре шафрана гына түгел, , шуның нәтиҗәсендә көчле красящей сәләтенә, бөртек дөге украшен уңай һәм увлекательной алтын төс, моны ашамлык шундый үзенчәлекле. Маленькое тылсым, сочетании белән ак оттенком сөтөсте, неизбежные җитештергәндә ризотто, бирәчәкләр сезгә ризотто белән уникаль һәм кабатланмас тәме.

Steps

1
Done

To make the Saffron Risotto, first put the pistils in a small glass, pour over the water just enough to cover the pistils completely, stir and leave to infuse for the whole night. In this way the pistils will release all their color.

2
Done

Then prepare the vegetable broth, for the recipe it will take a liter. If you don't have time to prepare it you can use vegetable broth cubes.

3
Done

Peel and finely chop the onion so that it can melt in cooking and not be perceived while savoring the risotto.

4
Done

In a large saucepan pour 50g of butter taken from the total necessary dose, melt it over low heat, then pour the chopped onion and let it stew for 10-15 minutes adding some broth so as not to dry the sauté: the onion must be very transparent and soft.

5
Done

Once the onion is stewed, pour the rice and toast it for 3-4 minutes, so the beans will seal and keep the cooking well. Add the white wine and let it evaporate completely. At this point proceed with the cooking for about 18-20 minutes, adding the broth a ladle at a time, when needed, as it will be absorbed by the rice: the beans must always be covered.

6
Done

Five minutes before the end of cooking, pour the water with the saffron pistils that you had put in infusion, stir to flavor and dye the risotto of a beautiful gold color.

7
Done

After cooking, turn off the heat, salt, stir in the grated parmesan cheese and the remaining 75 g of butter. Stir and cover with the lid let rest a couple of minutes, at this point the saffron risotto is ready! Serve it hot while garnishing the dish with some pistil.

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