Saffron risotto

The risotto I have proposed today is therefore the result of a personal experience, a journey through time to use simple products such as any homeowner. With a pint of rice, chicken soup and a few milligrams of one of the most sought after spices in the world, you can make a delicious dish though simple.
With the agronomists of the Marcora Institute present today at the threshing of rice, we have wondered why in the plain Pontina there are no rice fields since also in Sardinia and Tuscany rice is produced not only in Vercelli or in pavese, but we did not know answer.

Saffron risotto x 2

250 gr Carnaroli superfine rice

1 lt. chicken stock

3 shallots

40 gr butter

1 glass of white wine

1 tablespoon of Evo oil

0.1 gr of saffron

50 gr Parmiggiano reggiano

 

Method

Reduce the shallot in small pieces

Cut the half of the indicated butter by adding the EVO oil

Sprinkle the shallot in the butter

 

Shine the rice in butter and shallard sauce

Add the wine and let it evaporate

Add a broth of broth at a time up to 3 minutes after cooking

Dissolve the saffron in a broth bowl and finish cooking

Continually stirring the rice until it is fully cooked

Turn off the flame under the risotto

Add the remaining butter and grated cheese

Serve hot

Saffron risotto x 2
Saffron risotto is a first dish of Lombard tradition, it is a very simple recipe to prepare, characterized by an unmistakable yellow taste and color!...
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716 calories
101 g
43 g
24 g
8 g
11 g
226 g
7 g
1 g
1 g
11 g
Nutrition Facts
Serving Size
226g
Servings
2
Amount Per Serving
Calories 716
Calories from Fat 211
% Daily Value *
Total Fat 24g
37%
Saturated Fat 11g
55%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 43mg
14%
Sodium 7mg
0%
Total Carbohydrates 101g
34%
Dietary Fiber 0g
0%
Sugars 1g
Protein 8g
Vitamin A
10%
Vitamin C
0%
Calcium
2%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 250 gr Rice type Carnaroli superfine
  2. 1 lt. chicken stock
  3. 3 shallots
  4. 40 gr butter
  5. 1 glass of white wine
  6. 1 tablespoon of Evo oil
  7. 0.1 gr of saffron
  8. 50 gr Parmiggiano reggiano
Instructions
  1. Reduce the shallot in small pieces
  2. Cut the half of the indicated butter by adding the EVO oil
  3. Sprinkle the shallot in the butter
  4. Shine the rice in butter and shallard sauce
  5. Add the wine and let it evaporate
  6. Add a broth of broth at a time up to 3 minutes after cooking
  7. Dissolve the saffron in a broth bowl and finish cooking
  8. Continually stirring the rice until it is fully cooked
  9. Turn off the flame under the risotto
  10. Add the remaining butter and grated cheese
  11. Serve hot
Notes
  1. Find superfine rice follow the instructions and celebrate with people you love a unique, simple, easy-to-access emotion like love for rice.
Adapted from For Dinner Blog
beta
calories
716
fat
24g
protein
8g
carbs
101g
more
Adapted from For Dinner Blog
Rome Central Magazine, italians in the world https://www.romecentral.com/

Curiosity

This risotto was made with the rice of Azienda Agricola Casonato, a small company located in Castel San Giovanni in the province of Piacenza.

I am proud to be able to present to the world a brand new product for the reality in which I live, albeit of a thousand year old tradition.

Famous Italian rice paddies, those of the Amaro Riso film 70 years ago; the idea of the film came to Giuseppe De Santis in 1947.

The pictures are not taken from this masterpiece of Italian neorealism but from an event I attended with my fellow citizens this morning.

From October 2017 the province of Piacenza can enjoy an exceptional product.

At seventy years from this beautiful film, the emotion we saw for the first threshing was very similar.

 

This risotto has been fulfilled with satisfaction from the first batch of a new paddy rice … Needless to say that it is very good.

Find superfine rice follow the instructions and celebrate with people you love a unique, simple, easy-to-access emotion like love for rice.

“At the end “as Spaniards say , a risotto is just a baking technique!

Margherita Fiaccavento

About Margherita Fiaccavento

Fiaccavento Margherita was born in Rome in 1968. Having long studied for a diplomatic career in Rome and Paris rejects the constraints by developing a rebellious and non-conformist life. After 15 years of professional experience managerial changes to television as a writer and web content. In 2012 he left Rome and the Eldorado media for the Emilia countryside. "Amazon on me"and 'his first work of fiction.

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