Risotto with Two Types of Cheese and Saffron
0
0
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Risotto with Two Types of Cheese and Saffron
Ingredients
- Rice - 11.3 oz
- Saffron - a pinch
- Shallot - 1 piece
- Grated Pecorino Pepato Cheese - 3.5 oz
- Dry White Wine - 7 fl oz
- 10% cream - 3 fl oz
- Chicken Broth - 1 qt
- Semi-soft cream cheese - 2 tablespoons
- Butter - 0.7 oz
- Olive Oil - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Chop the shallot and sauté it in a mixture of olive oil and butter. Add the rice and cook for 1 minute. Then pour in the wine and simmer until it evaporates.
Step 2
Add the vegetable broth and saffron, and simmer for about 20 minutes, gradually adding broth. Stir in the cheese and butter.
Step 3
Mix the warmed cream with the cream cheese until smooth. Drizzle the risotto with the cream sauce. Season with salt and pepper.
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