Preparation
- 1
Finely chop or grate the shallot.
- 2
Sauté the chopped shallot in butter over low heat for 5 minutes (do not let it brown).
5 min - 3
Add risotto rice (Arborio).
- 4
Once the rice grains are coated with butter, deglaze with the glass of white wine.
- 5
Slightly increase the temperature and wait until the wine has evaporated.
- 6
While stirring constantly, add saffron and ladle by ladle vegetable broth (or chicken broth) until the risotto rice is al dente.
- 7
Reduce the temperature.
- 8
Stir in Parmigiano and cold butter cubes.
- 9
Season with salt and pepper.
- 10
Let the risotto rest briefly.
- 11
Serve fresh.
- 12
Saffron threads or parsley are suitable for decoration. Enjoy your meal!