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Ingredients :
400gr Carnaroli rice
100gr finely chopped onion
20cl dry white wine
1.5 lt hot freshly made chicken stock
80gr unsalted butter
2gr saffron pistils
80gr grated parmesan cheese
salt and pepper to taste
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Method :
In a copper pot put quarter of the butter to melt, add
the rice and let it toast for approx. 1 minute at medium fire, pour
the white wine and let the alcohol steam off, start now to add the
boiling chicken stock and the saffron pistils, continuously stirring
with a wooden spoon, keep adding the stock little by little and
stirring fro the next 17 minutes on a medium/slow fire. Just before
the end verify and correct the seasoning to your taste, switch off
the fire, add now the rest of the butter in little bites and the
parmesan. This is the most important time for a great risotto. You
have to energetically stir holding the pot with one hand and the
wooden spoon with the other for about 30 seconds. The risotto is now
ready to serve. |