Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Saffron risotto with cheese
4 servings
In a saucepan, heat 2 tbsp. spoons of butter and olive oil, season finely chopped onions, add rice, simmer, stirring constantly, put saffron, stir and dilute slightly with broth. Gradually add broth when all the liquid is absorbed. Simmer for about 20 minutes, season with salt and pepper. Remove from the heat, put half of the grated cheese and the remaining butter, mix. Put the risotto in a dish and sprinkle with the remaining cheese.
In a saucepan, heat 2 tbsp. spoons of butter and olive oil, season finely chopped onions, add rice, simmer, stirring constantly, put saffron, stir and dilute slightly with broth. Gradually add broth when all the liquid is absorbed. Simmer for about 20 minutes, season with salt and pepper. Remove from the heat, put half of the grated cheese and the remaining butter, mix. Put the risotto in a dish and sprinkle with the remaining cheese.
onions - 1 pc., butter - 4 tbsp. spoons, olive oil - 2 tbsp. spoons, rice - 400 g, saffron (threads) 1 can, meat broth - 1 l, salt to taste, pepper to taste, grated cheese - 80 g
