SAFFRON RISOTTO

Ingredients

  • 320 g risotto rice

  • A few threads of Herat Gold Safran
  • 1 shallot
  • 1 L broth
  • 100 ml white wine
  • 40 g butter
  • 50 g Parmesan
  • Salt and pepper

Preparation

  1. Infuse the saffron threads in a few spoonfuls of warm broth for 10–15 minutes.

  2. Sauté the shallot with a little butter.

  3. Add the rice and stir for a few moments.

  4. Add the white wine and allow it to evaporate.

  5. Gradually add the warm broth while stirring regularly.

  6. Add the saffron infusion during cooking.

  7. When the rice is creamy and slightly firm, remove from the heat and stir in the butter and Parmesan.

  8. Serve immediately.

    Herat Gold Tip: finish with a few saffron threads for an elegant touch.