Saffron risotto from the Emporio Armani Caffè
Ingredients for 4 persons
280 g carnaroli rice
120 g butter
1 bay leaf
2 gr saffron pistils
100 gr of parmesan
10 gr chopped shallots
10 cl of white wine
8/10 gr of fine salt
For the vegetable broth
100 gr golden onions
100 gr carrots
50 gr of green celery
1. Wash the vegetables and cut them into small cubes
2. Simmer in a large pot
3. Add 2.5 liters of water. Let cook without boiling
Preparation
1. Brown the rice with the butter and the shallots. Deglaze with the wine and add the bay leaf, cover with the broth, and continue to stir
2. Add 1 gr of saffron pistils
3. Salt little by little
4. Continue cooking for 13 minutes
5. Remove from the heat, then stir in the butter vigorously. Then add the parmesan and cover. Leave to stand for 2 minutes 6. Add the rest of the saffron, serve and taste.