This SAFFRON RISOTTO Is So Easy, You Will Make It Every Week

By Vincenzo's Plate · 25 min

Ingredients

Instructions

1. Stir saffron into half a glass of boiling water until the liquid turns golden.
2. Let the saffron liquid steep for 1-2 days if you can; otherwise 10-15 minutes is acceptable.
3. Melt the first 40 grams of butter in a large frying pan and sauté the chopped onion for 3-5 minutes.
4. Add the rice and toast for a few minutes, then pour in one standard glass of white wine.
5. Cook the rice according to the packet time, starting the timer only after the previous steps.
6. Stir constantly, adding beef stock bit by bit whenever the rice starts to dry out.
7. Once the rice dries again, add the saffron liquid and keep stirring for 2-3 minutes.
8. Season with salt and pepper to taste, then stir in the remaining 40 grams of butter.
9. Take the pan off the heat and stir in the pecorino Romano until everything is combined.
10. Spoon the risotto into the centre of a plate, gently tap the plate to spread it out, and finish with a pinch of saffron in the middle.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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