Saffron and Parmigiano Reggiano risotto

In Food item, Recipes by Sue Marshall

Serves 4

INGREDIENTS

-320g carnaroli or vialone nano rice
-1L vegetable stock
-130g butter
-150g Parmigiano Reggiano, grated
-1 glass of dry white wine
-1 shallot
-0.20g saffron pistils
-salt, to taste

DIRECTIONS

  1. Chop the saffron pistils and let them dissolve in a bowl of stock.
  2. In the meantime, melt 80g butter in a pan, browning the shallot and then add the rice and toast it.
  3. Pour the white wine into the pan and leave to evaporate. Once all the alcohol has evaporated, pour 2 ladles of boiling stock to the side of the pan so the temperature of the rice does not decrease.
  4. Halfway through cooking, add the dissolved saffron.
  5. Once cooked, cream the rice with the remaining butter and grated Parmigiano Reggiano, add salt to taste.
  6. Leave the risotto to rest a minute before serving

Recipe: Francesco Dall’Argine. Photography: John Holdship

Food features and recipes like this appear in the Desang Diabetes Magazine, our free-to-receive digital journal. We cover diabetes news, diabetes ‘kit’ and information on food suitable for maintaining good blood glucose control or a diabetic diet, including a regular Making Carbs Count column. It’s free! Go to the top of this page to sign up – we just need your email address. See current and past issues at
www.desang-magazine.co.uk

Open publication


Summary
recipe image
Recipe Name
Saffron and Parmigiano Reggiano risotto
Published On
Preparation Time
Cook Time
Total Time