Quick Yellow Risotto
3 servings
20 minutes
Quick yellow risotto is a delightful dish of Italian cuisine where simplicity and rich flavor harmoniously blend. Originally from Northern Italy, its golden variant colored with turmeric adds warmth and softness to the classic recipe. The creaminess of the cream and butter gives the dish a velvety texture, while Gruyère cheese adds a refined sharpness. Spices and Provençal herbs enrich the aroma, and a light touch of soy sauce enhances the depth of flavor. This dish is perfect as a standalone dinner or a side to meat, especially on cool evenings when one wants to warm up with cozy Italian gastronomy. Risotto cooks quickly but delights with its rich taste, turning ordinary ingredients into a culinary masterpiece.
1
Rinse the rice, pour in cold water (2:1 water:rice), bring to a boil, and leave on low heat with the lid closed. Let it 'cook' for 15-20 minutes — it depends on the type of rice and your stove. The rice should NOT be overcooked, but slightly firm.
- Rice: 150 g
2
Let it cool.
3
If the rice is 'dry', add a little water and put it back on the heat. As soon as it starts to boil, add 3-4 tablespoons of butter (not melted, but at room temperature!), 50 grams of cheese, spices to taste, herbs, basil and Provencal herbs, salt and freshly ground pepper. It’s very tasty if you add a little Vegeta (remember that soy sauce will also add salt at the end!).
- Butter: 5 tablespoon
- Gruyere cheese: 50 g
- Seasoning ""Vegetta"": to taste
- Soy sauce: to taste
4
Cook on low heat, stirring constantly. If it starts to stick, add a little water or 10% cream.
- Cream 10%: 100 ml
5
Add turmeric to the tip of the knife (0.5 teaspoon), mix thoroughly but carefully. Remove from heat.
- Turmeric: pinch
6
Add a bit more butter and cheese. Drizzle with soy sauce (but taste it first to avoid too much salt). Mix thoroughly without damaging the rice grains.
- Butter: 5 tablespoon
- Gruyere cheese: 50 g
- Soy sauce: to taste