| Ingredients |
|
DOSES
ARE FOR 4 PEOPLE
|
| |
| 1 onion |
|
320gr
rice
|
| mushroom/vegetable
stock cubes |
| mushrooms (opt.) |
|
saffron
|
|
butter
|
|
parmesan
cheese
|
|
Make
some stock by using mushroom or vegetable
stock cubes and keep it boiling gently.
Chop the onion finely and soften in a pan with some butter and oil.
Add the rice and
stir well. When the rice is well coated with the butter and oil, add a
little stock and keep stirring.
Keep this operation going throughout the cooking,
if you run out of stock, keep adding hot water little by little.
Slice the mushrooms (optional) and add them to the rice quite from the beginning.
Add the saffron and mix well. The rice will
turn a lovely yellow colour.
It should take
around 20 minutes for the rice to cook, but taste until you are satisfied
the grains are soft.
Turn the heat off,
add a knob of butter placing it inside
the rice, sprinkle with abundant parmesan cheese,
leave to rest for 2 minutes then stir well and serve. |
Saffron
Risotto