Modern twists on time-honoured favourites.
Risotto with parmigiano-reggiano cheese fondue and saffron pistils
What you need
- [ ] 350 g Vialone Nano risotto rice
- [ ] 1 shallot
- [ ] finely chopped
- [ ] 100 g butter
- [ ] 200 g parmigiano-reggiano Parmesan
- [ ] grated
- [ ] 1 glass sweet white wine
- [ ] saffron pistils
- [ ] 500 ml meat stock
- [ ] 50 g creamy milk
Proposed by: Romano Tamani
How to prepare:
Risotto with parmigiano-reggiano cheese fondue and saffron pistils: heat 50 g butter and fry the shallot gently until it is golden. Add the rice and stir until it is well coated and begins to colour.
Add the white wine and evaporate off, then add half the saffron pistils. Continue to cook by adding the hot stock a little at a time, until it is cooked ‘al dente’. Meanwhile gently heat the remaining butter in a separate frying pan, add the creamy milk and half of the cheese.
Stir the mixture well so that it forms a fondue add this to the risotto and beat it to a creamy consistency with the rest of the Parmesan cheese. Decorate the risotto recipe with the remaining pistils.