Saffron Cheese Risotto
Making a perfect risotto may seem challenging. But by following a few simple steps, you can’t go wrong.
Servings: 4 people
Ingredients
- 2½ cup heavy cream
- 5 oz Scamorza cheese
- 1 l Vegetable broth
- 1 cup Carnaroli rice
- 1 tbsp butter
- 1 tsp saffron powder
- 1,5 oz Parmesan cheese
- 10 gr salt
- Black Pepper
Instructions
Cheese Cream Preparation
- In a saucepan, heat the cream over medium heat.
- Add the cheese.Season with salt and pepper.
- Whisk well until the sauce is smooth.
- Store the sauce in a tightly closed container.
Risotto Preparation
- In a high-sided pot, melt the butter over medium heat.
- Add the Arborio or Carnaroli rice.Toast the rice well, using a spatula, for 2/3 minutes.
- Deglaze with a glass of white wine.Let the wine evaporate while stirring the rice often.
- Add vegetable broth to cover the rice.
- Add saffron powder or saffron threads.
- Season with salt.
- Continue cooking the rice for 15 minutes, adding broth when the rice becomes too dry.
- When the rice is cooked, remove from heat and add butter, Parmesan cheese, and half a ladle of broth.
- Mix well until the risotto is creamy and glossy.
- Serve on a plate as desired, adding the cheese cream as desired.
Nutrition
Calories: 585kcal | Carbohydrates: 8g | Protein: 8g | Fat: 59g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 2195mg | Potassium: 152mg | Sugar: 7g | Vitamin A: 2886IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 0.2mg