Risotto with fusilli
Instructions
Saute the onion and diced Bacon with 3 tablespoons of olive oil, then rosolarvi the fusilli, by season; Deglaze with a finger of white wine, add a sachet of Saffron, 1 pinch of salt and lots of hot broth, little by time, until the dough to the correct doneness.
In the end, stir in grated Parmesan and serve immediately.
Ingredients and dosing for 4 persons
- 350 g of type pasta fusilli
- 80 g of bacon
- 1 onion
- 1 sachet of saffron
- Grated parmesan cheese
- 1 finger of dry white wine
- Abundant of vegetable broth
- 3 tablespoons of olive oil
- 1 pinch of salt