Would you believe that there is nothing simpler to cook? Few ingredients can be create a delicious dish! It ‘s a ideal first course if you have unexpected guests because it’s very simple and quick to make, but above all it will be able to satisfy all of your friends! I’ve given the finishing touch to the risotto decorating it with black pepper and basil leaves, but you can choose the aromatic herb you like best. So what are you waiting for? Go to the kitchen: it takes thirty minutes and the dish is ready!
Serves: 4
- 4 shallots
- 300 grams Carnaroli rice
- 1.5 l vegetable broth
- Extra virgin olive oil
- Salt
- Fresh ground black pepper
- 20 ml white wine
- 2 grams saffron
- Basil leaves
- 20 grams butter
- 50 grams Parmigiano Reggiano, grated
- 20 grams Caciocavallo cheese, grated
Method
Pour two tablespoons of hot vegetable stock a into a small cup. Add the saffron, stir and leave to infuse. Clean and chop the shallots coarsely. Pour the oil into a pot and add the chopped shallots. Let it simmer for about 8-10 minutes over a gentle heat. Pour a little water, if necessary. After add the rice, toast it and blend with the white wine. Let evaporate. The rice should cook for at least 18 minutes, but you have to add a ladle of broth at a time, as it is absorbed by the rice. Remember: you have to put the saffron a half cooking. When the rice is cooked, turn off the heat and stir with butter and cheeses. Season with salt and let it rest for about a minute. Serve by decorating the risotto with freshly ground black pepper and basil leaves.