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Ingredients for
4 people:
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300
gr. of rice (Arborio Rice) |
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80
gr. of butter |
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20
gr. of grated parmesan |
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5
gr. of saffron |
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50
gr. of grated onion |
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2
dl. of dry white wine |
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4
cups of light broth |
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| 1) |
Brown the grated
onion with 20 gr. of butter then toast the rice. |
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| 2) |
Add 1 dl. of
dry white wine and let it evaporate then add the saffron and soak with
the boiling broth. |
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| 3) |
Cook stiring
sometimes. |
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| 4) |
In a separate
small saucepan heat the onion in 10 gr. of butter and add the remaining
wine, let reduce at half the liquid, add the remaining butter reduced in
flakes and emulsion with the whisk, filter the sauce through a strainer. |
| 5) |
When all is
cooked, add salt, and whisk the rice with the prepared sauce and the Parmesan. |
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| 6) |
Spread like
a film on the plane dishes and serve, place a gold sheet - 24K (optional)
at the center of each dish. |
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Wine Suggested: Franciacorta
Bianco (Italian white)
Preparation Time:
20 minutes
Cooking Time: 18
minutes
Difficulty: medium
Equipment: 2 medium
saucepans, 1 fine strain, 1 whisk
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