Saffron Risotto

Total Time: 25 hrs 30 mins Preparation Time: 24 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 8 pistils saffron (2 pistils per person)
• 1 stalk celery
• 2 onions
• 1 carrot
• 1 bunch fresh parsley
• 1 medium potato
• 2 cups risotto rice
• 1 tablespoon olive oil
• 1 glass white
• 30 g butter
• 50 g mild cheese, mild pecorino, to taste

Recipe

• 1 allow the saffron to infuse for 24 hours in a cup of warm water, about two pistils per person is sufficient.
• 2 prepare a good vegetable broth by boiling the chopped celery, one of the onions coarsly chopped, the chopped carrot, half the parsley and the chopped potato. boil for about an hour in a good sized pan with 2 liters of water, salt to taste. stir often.
• 3 once you have prepared the broth begin the preparation of the risotto.
• 4 fry the other finely chopped onion in olive oil and when it become translucent add a handful of rice for each person. mix with the onion until well glazed with the oil, about 2 to 3 minutes.
• 5 then deglaze with the white .
• 6 now begin to add the broth a ladleful at a time, wait until the broth has been absorbed by the rice before adding the next, don't leave the pan! you have to stir constantly.
• 7 at the end of cooking, when the rice is cooked but still slightly al dente - with a little bite - pour in the saffron water turn up the heat to evaporate the excess water.
• 8 add a piece of butter, the rest of the parsley, finely chopped and grated mild cheese to taste.
• 9 take off the heat and leave to rest and absorb the flavour of the saffron for five minutes, give a final stir and serve.