Risotto with two types of cheese and saffron

4 servings

40 minutes

Risotto with two types of cheese and saffron is a true masterpiece of Italian cuisine, combining the creaminess of soft cheese with the piquancy of Parmesan. Saffron gives the dish an exquisite golden hue and a light floral aroma. The tradition of making risotto dates back to northern Italy, where the rice fields of Lombardy became its homeland. The cooking process requires patience—slowly adding broth allows the creamy texture to unfold. A creamy sauce completes the composition, adding depth to the flavor. This risotto pairs perfectly with a glass of dry white wine, highlighting its refined harmony. The dish is suitable for both a cozy dinner and a festive feast, captivating everyone with its rich, intense taste.

Energy value per serving

• Calories: 612.4
• Proteins: 15.6g
• Fats: 27.7g
• Carbohydrates: 68g

Ingredients

• Rice: 320 g
• Saffron: pinch
• Shallots: 1 pc
• Grated Parmesan cheese: 100 g
• Dry white wine: 200 ml
• Cream 35%: 100 ml
• Vegetable broth: 1 l
• Cream cheese: 2 tbsp
• Butter: 20 g
• Olive oil: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Chop the onion and sauté in a mixture of olive and butter. Add rice and cook for 1 minute. Then pour in the wine and simmer until it evaporates.

   Required ingredients:

   • Shallots: 1 piece
   • Olive oil: 1 tablespoon
   • Butter: 20 g
   • Rice: 320 g
   • Dry white wine: 200 ml

2. Add vegetable broth, saffron, and simmer for about 20 minutes, gradually adding broth. Mix with cheese and butter.

   Required ingredients:

   • Vegetable broth: 1 l
   • Saffron:  pinch
   • Grated Parmesan cheese: 100 g
   • Butter: 20 g

3. Mix the warmed cream with the cream cheese until smooth. Drizzle the risotto with the cream sauce. Season with salt and pepper.

   Required ingredients:

   • Cream 35%: 100 ml
   • Cream cheese: 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste