Creamy Risotto with Saffron

Ingredients for 4 people:

  • 250 g special “risotto” rice
  • 1,5 liter of water
  • 80 g grated parmesan cheese
  • 30 g of soft butter
  • 4 pistils of saffron
  • 3 chicken stock cubes
  • 2 tablespoons of fresh cream

Boil the water in a saucepan and plunge the chicken stock cubes into it to obtain the broth. Stir well and let simmer continuously over low heat. It is better to make more broth than necessary because the absorption of the liquid depends on the variety of rice used. The amount of water indicated in the list of ingredients will provide more than enough broth for 250 g of rice.

In another saucepan, melt the butter gently and add the rice (do not rinse it first). Stir well over low heat for one or two minutes.

Pour one or two ladles of broth over the rice and simmer over low heat, stirring occasionally until the liquid is absorbed.

Repeat the operation until the rice is cooked, to check it, you must taste it. The rice should still be firm but not “crunchy”. At the end of the cooking time, do not add too much broth at a time or you will get an overcooked risotto. Cooking time is 30 to 40 minutes.

When the rice is cooked, add the fresh cream and the saffron pistils. Mix well.

Finish with the Parmesan cheese and mix well. Serve immediately, as the risotto does not reheat.