risotto
with saffron
Prepared with
Carnaroli rice
"King Bean"
Unmistakable for its intense yellow color, risotto with saffron is also called “Milanese style” for the
its historical origins. A great classic of Italian cuisine!
PREPARATION
In a saucepan, heat two tablespoons of oil, toast the contents of the bag for about a minute, stirring constantly. Add half a glass of white wine to taste and when completely evaporated cover everything with 600 ml of hot water, do not add salt and do not add other condiments. Add hot water prepared separately until the rice is completely cooked (about 18 minutes). Off the heat, add cold butter to thicken.
Remember to stir in the butter and Parmesan before serving your risotto.
| AVERAGE NUTRITIONAL VALUES | FOR 100G |
|---|---|
|
ENERGY VALUE |
351 Kcal 1489 Kj |
|
FATS of which saturated fatty acids |
1,1 g 0,3 g |
|
CARBOHYDRATES of which sugars |
78 g 0,3 g |
|
FIBERS |
1 g |
|
PROTEINS |
7 g |
|
SALT |
1,2 g |
WELCOME TO
CHICCOLANDIA
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