Yellow Risotto

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

The broth for risotto is as important a flavor component as the wine. Ideally, it should be made from beef, chicken, carrots, potatoes, celery, and parsley.

Ingredients

Rice - 8.8 oz
Onion - 1 head
Olive Oil - 4 spoons
Saffron - a pinch
Butter - 2.5 oz
Parmesan Cheese - 7.1 oz
Salt - to taste
Chicken Broth - 2 qt
Ground Black Pepper - to taste
Apple Wine - 1 glass

Step by Step guide

Step 1

Grate the Parmesan cheese using a fine grater. Finely chop the onion. Heat olive oil in a large, deep skillet, ensuring the bottom is level with the surface of the burner. Sauté the onion until it becomes translucent. It's important not to let it burn or dry out; to be safe, you can add a little water to the skillet.

Step 2

Add the rice to the skillet. It's easy to measure with your hands: one good handful is one serving. Now, the rice should be sautéed for two to three minutes so that it remains firm on the outside after cooking.

Step 3

Pour in and reduce a glass of white wine. The more aromatic the wine, the richer the flavor of the risotto will be.

Step 4

On a nearby burner, keep the broth hot and periodically add it to the rice, one cup at a time, while stirring and allowing it to reduce.

Step 5

In 20–25 minutes, the rice will be ready. Stir in the saffron and remove from heat after a minute. To achieve a creamy flavor in the risotto, mix in a piece of butter. Add pepper to taste.