- Risotto rice – 300 g (see tip 1)
- vegetable broth, homemade 1 L (hot – see tip 2)
- dry white wine 1 to 2 dl ‘optional’
- Shallots (finely shredded)
- Garlic 2 cloves (finely chopped)
- PureSaffraan ® – 0,5g
- olive oil
- real butter – 75 g (unsalted)
- Parsley – 2 tbsp (fresh, finely chopped)
- Parmesan cheese – 50 g (freshly grated)
- Parmesan cheese (chips)
- black pepper (freshly ground)
- sea salt
Preparation : 40minutes
Heat the 2 tablespoons oil and 25g of good butter in a pan and fry the shallots and garlic glassy.
Put the rice (don’t wash the rice!) and stir it glassy. (tip 1)
Add the white wine ‘optional’ and this while the heat is medium high so the rice is absorbing all.
Cut the PureSaffraan ® very fine and mix it with a little broth.
As the wine ‘optional’ is fully incorporated you do the PureSaffraan ® in the rice and keep it stirring till it is mixed completely.
Reduce the heat to low and add spoon after spoon so the bouillon will be as good as completely absorbed by the rice. Stir the risotto with regularity to so that he’s not stuck at the bottom. (Tip2)
Let the rice about 20 mins on low heat cooking without the rice becomes al dente (add more broth as long as it is needed). The cooking time depends on the type of rice: the risotto should be creamy and moist, not soup-like and not too dry.
When the rice is cooked, the pan is being removed from the fire. Add salt and pepper.
Add the Parmesan, parsley and remaining butter, mix all gently together and let it all rest 2 min.
Serving all on preheated plates and make sure the risotto coveres the plates on a wavy way as one does according to the “all’onda” style. Sprinkle with Parmesan shavings and black pepper.
1) Italian round grain rice for risotto as the “superfino” rice or Arborio. Superfino rice swells during cooking to 3 times the original size.
2) The broth must always remain hot so the cooking process of rice does not stop.
Short cooking movie
Long cooking movie
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