Yellow risotto with arugula
Instructions
Dissolve 30 g of butter in a saucepan, saucepot and chopped onion.
Pour the rice, soaked with wine and when evaporated, add the chopped Arugula and saffron diluted in a little broth.
Cook the rice, adding a little at a time with the hot broth.
Away from heat stir the rice with the butter was soft and the Parmesan.
Let stand 1 minute before serving.
Ingredients and dosing for 4 persons
- 350 g of rice
- 1/2 onion
- 1/2 cup of dry white wine
- 1 sachet of saffron
- 2 bunches of arugula salad
- 125 cl of broth
- 2 tablespoons of grated parmesan cheese
- 50 g of butter
- Salt