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Sunday, September 30, 2012

Yellow Saffron Risotto

Preparation Time: 15 minutes
Cooking Time: about 17 min. + 3 min. oven off
4 Servings
MW function(C-O: Medium, C-HI: Maximum, C-Lo: Minimum)


  • 400 gr. rice (italian "risotto" selection)
  • 800-900 gr. skimmed meat broth
  • 50 gr. butter
  • about 20 gr. ox bone marrow
  • 1 small onion
  • a pinch of saffron
  • grated parmesan
  • 1 glass of white dry wine
  • salt
  1. Put a pan of two litres capacity in the oven at maximum heat for 4 minutes. Meanwhile mince the onion and slice the marrow bone. Take out the rice and bring the broth to boiling temperature (on the stove).
  2. At the end of the set 4 minutes, put onion, marrow and 20 gr. butter in the pan, stir and let it sautea at maximum heat for minutes. Pour rice in the pan, sprinkle with wine, stir and cook for 3 minutes at maximum heat, stirring at least once. Pour broth into the pan (save 1 glass of it) and allow 12 minutes of cooking time.
  3. Infuse the saffron in the remaining broth and add it to the rice after the first 5 minutes of its cooking. Cover the pan with a lid and put it back in the oven, stirring the rice two or three more times. At the end of cooking time, allow the rice to stand in the oven for 3 minutes. Melt in the remaining butter and two tablespoons of parmesan. Serve with more grated parmesan. 

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