Yellow risotto

Yellow risotto
Yellow risotto 5 1 Stefano Moraschini


Dry the sliced onion to the veil in 50 g of butter.

Join the marrow and rice, stirring with a wooden spoon, toast the rice.

Deglaze with the wine and let it evaporate.

Add a ladleful at a time, the broth.

Shortly before the end of cooking add the Saffron diluted in a little broth.

Turn off the heat, incorporate 20 g grana and mix for a long time.

Serve with Veal Shanks.

Yellow risotto

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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