SAFFRON AND BACCALÀ RISOTTO

SAFFRON AND BACCALÀ RISOTTO

Recipe Created By:

Serves

4

ready in

20 minutes

difficulty

Hard

What you will need

  • 300 g Riserva 1856 Carnaroli Risotto rice
  • 50 g butter
  • 1 small onion
  • 1.5 l hot vegetable stock
  • ½ glass of white wine
  • 1 pinch saffron
  • 1 small onion
  • 100 g extravirgin olive oil
  • ½ glass of white wine
  • 200 g cream
  • 1 glass of fish stock
  • 250 g cleaned soaked salted cod
  • 6 olives
  • 50 g flour
  • olive oil

How to prepare:

Preparing the sauce for saffron and baccalà risotto: chop the salt cod, coat in flour and fry until cooked. Sauté the chopped onion in the extra virgin olive oil, add the wine and fish stock. Add the cream and cook for ten minutes. Add the fried salt cod and olives to the sauce.

 

 

To make the risotto: sauté the chopped onion in 20 g of butter in a heavy bottomed saucepan until softened. Add the rice and coat well until transparent. Pour the wine and when it evaporates add a ladleful of the hot stock and simmer. Add the saffron. As the stock is absorbed add more stock when necessary.

 

 

Continue in this way for about 16 minutes. Remove the risotto from the heat and serve topped with the sauce.

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