Risotto with leeks and saffron
Instructions
To soften the stigmas of Saffron in a little water, which will be Braised leeks cut into thin slices.
Aside from toasting the rice in 1 tablespoon of oil, Deglaze with the wine and gather the leek; Add the broth and bring to cooking, after which whisk to fire off with butter and cheese.
Ingredients and dosing for 4 persons
- 1 leek
- 320 g of vialone nano
- 1 walnut butter
- Grated parmesan cheese
- Saffron
- 1 tablespoon of olive oil extra virgin
- White wine
- For the vegetable stock:
- Onion
- Carrot
- Celery
- Parsley
- Clove
- Cumin
- Sea salt