
Giorgio Locatelli
from
Giorgio Locatelli Pure Italian
The classic accompaniment to Osso Buco, Giorgio Locatelli's recipe for delicious, creamy, saffron-scented risotto couldn't be easier to follow
The classic accompaniment to Osso Buco, Giorgio Locatelli's recipe for delicious, creamy, saffron-scented risotto couldn't be easier to follow
Saffron risotto
Method
2. Add the rice and stir for a few minutes until heated through and well coated with the butter.
3. Stirring continuously, add the white wine and cook for a few minutes to allow the alcohol to evaporate.
4. Add a ladleful of the hot chicken stock and the saffron. Stir until the stock is absorbed. Continue to add the stock a ladleful at a time, stirring continuously, until all the stock is absorbed - about 15-17 minutes. When cooked, the rice should be 'al dente' - tender but firm in the centre. If it is not tender, add more stock, but not enough to turn the rice into a solid mass.
5. When the rice is cooked, remove from the heat and leave to rest for about 1 minute.
6. Stir in two knobs of butter and the Parmesan. Season to taste and transfer to a serving bowl.
Prep:
15 min
Cook: 30 min
Cook: 30 min
Ingredients
2 tbsp cold Butter, diced, plus extra to serve1 small onion, finely chopped
160g superfino Carnaroli rice
200ml White wine
750ml hot chicken stock, preferably home-made
2 pinches Saffron
2 tbsp finely grated Parmesan
salt and fresh ground black pepper
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