Home Lifestyle Today’s RTL-Letz Cook: Saffron Risotto

Today’s RTL-Letz Cook: Saffron Risotto


Incorporate elegance into your weekday dinner with the world’s most valuable spice dishes.


  • 1 teaspoon saffron thread
  • 1 liter of vegetable stock
  • 1 onion
  • 125g butter
  • Carnaroli rice 320g
  • Parmesan cheese 80g
  • White wine 40ml
  • salt


  1. The night before, put the saffron in a bowl and cover it completely with water. Can be infused overnight.
  2. Prepare a stock of vegetables and bring to a boil. Peel the onions and chop them into small pieces.
  3. Melt 50g of butter in a large saucepan over low heat, add onions and sweat for 10 to 15 minutes.
  4. Add carnaroli rice and fry for 3-4 minutes. Remove the glaze with white wine and simmer until all alcohol has evaporated.
  5. Always wait for the risotto rice to absorb the liquid, then squeeze the stock before adding more. Continue to stir, and after 18 to 20 minutes, taste the rice and check if it is cooked.
  6. Pour saffron water under the risotto 5 minutes before cooking.
  7. Turn off the heat, add salt and grated cheese to the rice, add the remaining 75g of butter and stir. Cover and let rest for a few minutes. Divide into 4 plates and enjoy immediately.

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