250 g special rice "risotto" Arborio
1.5 liters of water
80g grated parmesan
30g unsalted butter
1 dose of saffron
3 bouillon cubes organic poultry
2 tablespoons of cream
Preparation Creamy risotto with saffron
Creamy saffron risotto: Step 1
Boil water in a pan and dip the stock cubes in to get stock. Mix well and let simmer constantly over low heat. It is better to do more broth as necessary because the liquid is absorbed depends on the variety of rice used. The quantity of water indicated in the list of ingredients provides a more than adequate volume of broth per 250 g rice.
Creamy saffron risotto: Step 2
In another saucepan, melt the butter and add the rice gently (do not rinse it first). Mix on low heat for a minute or two.
Creamy saffron risotto: Step 3
Pour a couple of ladles of broth over rice and simmer over low heat, stirring occasionally, until the liquid is absorbed.
Creamy saffron risotto: Step 4
Repeat the process until the rice is cooked, to check, you have to taste. The rice should still be firm but not "crisp". At the end of cooking, do not add too much broth both failing to get overcooked risotto. Cooking requires 30 to 40 minutes.
Creamy saffron risotto: Step 5
When the rice is cooked, add the cream and saffron. Mix well.
Creamy saffron risotto: Step 6
Finish with Parmesan cheese and mix well. Serve immediately as risotto does not heat up.