Risotto with Saffron and Caramelized Onion
WITH CARAMELIZED RED ONION
Today we offer you a classic first course but with an extra touch: saffron risotto with caramelized red onion.
- Saffron in pistils 1 tsp
- Carnaroli rice 320 g
- Butter 125 g
- Half golden onion
- Grana Padano PDO to be grated 80 g
- White wine 40 g
- Vegetable broth 1 L
- Caramelized Red Onion
Preparation: 30 minutes
Doses for: 4 people
To make the saffron risotto, first put the pistils in a small glass, pour enough water over the pistils to completely cover them, mix and leave to infuse, in this way the pistils will release all their color. Then prepare the vegetable broth, for the recipe you will need a liter.
Peel and finely chop the onion, so that it can melt during cooking and not be perceived while savoring the risotto.
In a large pan pour 50g of butter taken from the total amount needed, melt it over low heat, then pour the chopped onion and let it simmer for 10-15 minutes adding broth to keep the sauce from drying out: the onion must be very transparent and soft.
Once the onion is stewed, pour in the rice and toast it for 3-4 minutes, so the grains will seal and keep cooking well. Add the white wine and let it evaporate completely.
At this point, proceed with cooking for about 18-20 minutes, adding the broth a ladle at a time, as needed, as it is absorbed by the rice: the grains must always be covered.
Five minutes before the end of cooking, pour the water with the saffron pistils that you had infused, stir to flavor and dye the risotto a beautiful gold color. After cooking, turn off the heat, add salt, stir in the grated cheese and the remaining 75 g of butter.
Cover everything with the lid and let it rest for a couple of minutes, at this point the saffron risotto is ready!
Serve the rice on previously heated plates garnishing the dish with the Caramelized Red Onion.
The sweetness of the onion will combine with the flavor of the risotto giving a sublime taste to your dish!
Enjoy your meal!
Caramelized Red Onion