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!

  • 100% ITALIAN

  • 18 MINUTES

  • 2/3 PORTIONS

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

other risottos to taste

WELCOME TO
CHICCOLANDIA

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