Risotto with Leeks and Saffron

Name: Risotto with Leeks and Saffron
Total time: 3600 s
Yield: 4 people
Ingredients: 1 1/2 cups rice (about 300 grams); 3 leeks; 1 cup grated Parmesan cheese (about 100 grams); 1 packet saffron

Fabio Del Buono @FabioMasterChef

Paola

Risotto with Leeks and Saffron

Fabio Del Buono @FabioMasterChef

Saved

Ingredients

1 hour

4 people

1 1/2 cupsrice (about 300 grams)
3leeks
1 cupgrated Parmesan cheese (about 100 grams)
1 packetsaffron
1 red onion
1 green onion
1 carrot
1 stalk celery
1 tablespoon butter
Extra virgin olive oil, as needed
Black pepper, as needed
Salt, as needed

Saved

Steps

1 hour

1

Make the vegetable broth with the onion, carrot, and celery, and let it boil for about 20 minutes.
2

After this time, put the oil and finely chopped green onion in a pan, let it soften, and add the leeks cut into thin slices.
3

Mix everything well and let it cook on low heat for about 10 minutes.
4

Once the leeks are nicely softened, add the rice, mix well, and let it cook for a few minutes.
5

Now start adding the vegetable broth little by little and cook until done.
6

One minute before the risotto is ready, turn off the heat, move the pan, and add the saffron, grated Parmesan, and butter, and stir well.
7

Plate and serve.