Many people have the habit of calling saffron, or turmeric, simply saffron.
You know that yellow powder? This is a common mistake, because real saffron is the one extracted from the stigmas of a certain flower, which I don’t know which one it is… it’s this one:
Having introduced the turmeric and saffron, let’s get to the point. I wouldn’t serve this risotto on its own, because I find it bland, but it’s perfect to accompany grilled dishes. Easy to do.
Keep 1.5 L of vegetable broth, which can be homemade or 1 and a half tablets dissolved in water, on low heat. Sauté 1/2 small onion in 2 tablespoons of butter, add 1 cup of risotto rice, 1 tablespoon of turmeric and mix well.
Add 1 ladle of vegetable broth and stir continuously until the broth almost dries, always over low heat. Repeat this operation from ladle to ladle until the rice is completely cooked, you may not use all the broth. At the end, add 1 tablespoon of butter and 1 cup of grated parmesan. Adjust the salt if necessary. Soft, right?
This amount yields 3 servings.
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