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|10 mins||40 mins||2 Adults|
An Italian classic
Recipe by The Devilled Egg | The Online Cookery School.
Heat the oils in a pan
Add the chopped onion and sweat until translucent
Add the rice and heat until the grains are very hot
Pour in the wine and let it be absorbed
Start adding your stock. Add ladle by ladle, waiting for it to be absorbed before each addition
Add the saffron to the pan
Keep the pan hot and stir constantly to keep the starch moving
When the rice has only a slight crunch left, add the parmesan and melt into the risotto
Once the rice is cooked with almost no crunch to it, pour into bowls and serve.