Simple and Creamy Saffron Risotto

Name: Simple and Creamy Saffron Risotto
Total time: 1500 s
Yield: Serves 4 servings
Ingredients: 1 1/2 cups risotto rice (about 320 grams); 2 tablespoons olive oil (30 ml); 1 onion; 1 packet saffron; 4 1/4 cups vegetable broth (1 liter); Salt, to taste; 1/4 cup dry white wine (about 2 fl oz or 60 ml); 3 tablespoons butter (about 40 grams); 1/3 cup grated cheese (about 40 grams)

Lety @vletizia

Sicilia

Always keep a packet of saffron at home—it can save dinner and turn it into a delicious experience!

Lety @vletizia

Sicilia

Always keep a packet of saffron at home—it can save dinner and turn it into a delicious experience!

Saved

Ingredients

25 minutes

Serves 4 servings

1 1/2 cupsrisotto rice (about 320 grams)
2 tablespoonsolive oil (30 ml)
1onion
1 packetsaffron
4 1/4 cupsvegetable broth (1 liter)
Salt, to taste
1/4 cupdry white wine (about 2 fl oz or 60 ml)
3 tablespoonsbutter (about 40 grams)
1/3 cupgrated cheese (about 40 grams)

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Steps

25 minutes

1

Melt the butter in a saucepan over medium heat. Add the onion and sauté for 10 minutes.
2

Add the rice and toast it for 2 to 3 minutes, stirring constantly.
3

Pour in the hot vegetable broth and cook the rice. After 5 minutes, dissolve the saffron in a little hot broth and add it to the rice.
4

Continue adding broth and stirring until the rice is fully cooked, about 20 minutes total.
5

At the end of cooking, stir in the butter and grated cheese vigorously. Serve hot.