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.
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.
- Shallot: 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.
- 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.
- Heavy cream 35% fat: 100 ml
- Cream cheese: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
