In: All Recipes recipes28 October 2007
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Saffron Risotto is one of the first dishes I love. For years I’ve thought this was risotto milanese, similar for color, thanks to the presence of saffron in both recipes. This recipe is quite easy to make, and has a bright golden yellow color, that put you in a good mood at first sight!

Ingredients for 4 servings:
280 g of rice
40 g of butter Buy cheap Sildenafil
1/2 onion
1/2 glass of white wine
Buy cheap Lasix 1 packet of saffron
40 g buy Clonidine Online of parmesan cheese
1 l of vegetal stock

Preparation Time: 15 min.
Cooking Time: 30 min.
Total Time: 45 min.

How to make Saffron Risotto

Peel and thinly chop the onion, and make it wilt in a saucepan with 30 gr of your butter.

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Add the rice, and cook till it gets translucent.

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Add the wine and let simmer until reduce, then start to add the hot stock, one spoonful at a time.
Keep stirring and adding the stock, as it dry.

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Halfway (about 10-15 minutes, it depends on the rice: check the cooking time on its package), dissolve the saffron in a spoonful of stock, and stir it in.

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Once ready, take off from the heat, stir in a knob of butter and the parmesan.

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Wait for a couple of minutes before serving your delicious Saffron Risotto.

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