Yellow Risotto
4 servings
35 minutes
Yellow risotto is the quintessence of Italian cuisine, infused with the warmth of the Mediterranean sun. Its history is linked to Milanese tradition, where saffron, a rare and noble spice, gives the rice a golden hue and refined flavor. The velvety texture of the dish is achieved through a combination of butter and parmesan, while the aroma of white wine enhances its depth. Yellow risotto is not just food; it’s a true gastronomic delight that pairs perfectly with a glass of dry white wine. It suits both cozy family dinners and festive tables, giving everyone a sense of warmth and sophistication.
1
Grate the parmesan on a fine grater. Finely chop the onion. Heat olive oil in a large deep pan. Ideally, the bottom should be level with the stove surface. Sauté the onion until translucent. It's important not to let it burn or dry out; you can add a little water to the pan for safety.
- Parmesan (Parmigiano Reggiano): 200 g
- Onion: 1 head
- Olive oil: 4 tablespoons
2
Pour rice into the pan. It's convenient to measure it by hand: a good handful is a serving. Now, fry the rice for two to three minutes so that it remains firm on the outside after cooking.
- Rice: 250 g
3
Pour and evaporate a glass of white wine. The more aromatic the wine, the richer the risotto's flavor will be.
- White wine: 1 glass
4
On the adjacent burner, keep the hot broth and periodically add a cup of it to the rice while stirring and reducing.
- Chicken broth: 2 l
5
The rice will be ready in 20-25 minutes. Stir in saffron and remove from heat after a minute. To give the risotto a creamy taste, add a piece of butter. Season with pepper.
- Saffron: pinch
- Butter: 70 g
- Ground black pepper: to taste
6
Mix one handful of parmesan into the rice, place the remaining parmesan on the table with the risotto.
- Parmesan (Parmigiano Reggiano): 200 g
