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.


Add the rice, and cook till it gets translucent.


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.


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.


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


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


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