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Saffron rice

Saffron rice is a typical dish of northern Italy.  It’s a very prestigious dish if you use high quality, raw ingredients from Italy.


•    350g. Rice of Vialone Nano “Pila Vecia”
•    Zafferano “Aquilotto” a pistili (Saffron “Eaglet” in pistils)
•    150g. of Parmigiano Reggiano
•    1 liter of broth
•    Extra virgin olive oil
•    200ml of white wine
•    1 onion

Start off by preparing the vegetable broth.  Put the extra virgin olive oil in a pan. Place the pan on the stove and add a finely chopped onion, sautéing until it turns golden brown.  Add a tablespoon of broth and continue cooking for another 5 minutes. Then raise the heat, letting the broth dry a bit.  Then add the rice and make it toast.  Keep cooking while keeping an eye to the cooking time indicated on the package. Check occasionally and, if needed, add a ladle of broth. Halfway through cooking, add the Saffron Eaglet in pistils: dissolve the Saffron in a tablespoon of broth and keep cooking the rice. After the cooking time, stir the risotto with parmigiano reggiano and salt.  Serve your meal with a good glass of white wine

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