280 gr of Carnaroli Terre Alte Terraboit Rice
1 packet of saffron
40 grams of white wine
40 grams of butter
45 grams of Parmigiano Reggiano
1 liter of vegetable broth
For a delicious saffron risotto:
Peel and finely chop the onion, place in a pan and let it cook with 30 grams of butter until softened. Add the rice to the sauce and toast it.
Add the white wine and reduce. Once it has evaporated, add the vegetable broth one ladle at a time.
Continue stirring as the rice cooks, gradually adding the broth and making sure it does not dry.
Halfway through cooking the risotto, add the saffron dissolved in a ladle of hot broth. After about 20 minutes the rice will be cooked, so remove the pan from the burner, add 10 grams of butter, the Parmigiano Reggiano, and stir.
Let the rice rest for a few minutes in the plates, to better meld the flavors.
The dish is ready, come and eat!
We recommend using wine that is at room temperature, whereas boiling broth, so as not to slow down the cooking.
If you want to make the dish more original and tasty, try adding sausage or shanks!