Saffron Risotto
How about something a little more unusual today? Then this saffron risotto from @tinastausendschoen is just right for you.
The Original-Profi Collection® from Fissler– recommended by professional chefs, made for you. High heat, precise timing, bold flavours and the right tools: with the Original-Profi Collection®, every challenge becomes your success. Made in Germany from recycled premium stainless steel. This is quality at professional level, exactly to your taste. Whether it’s quick searing, intense roasted aromas or a whole menu for your guests – every detail is designed to have your back. Often copied, but never matched: timeless design, made for your kitchen. Professional quality, guaranteed for 15 years.
Enjoy trying it out.
25 min
Total Time
15 min
Cooking Time
10 min
Preperation Time
Ingredients
| 1 | kleine Zwiebel |
| 3 EL | Olivenöl |
| 400 g | Risottoreis |
| 200 ml | Weißwein, trocken |
| 1 Liter | Kalbsfond/Gemüsefond, warm |
| 1/4 Msp. | Safranfaden |
| Salz und Pfeffer | |
| 40g | kalte Butter |
| 30 g | Parmesan, gerieben |
| 1/2 | Knolle Sellerie, geschält und in ca. 1cm dicken Scheiben |
Instructions
Step 1 of 5:
Peel the onion and dice it finely. Heat the oil in a large pot and gently sweat the diced onion in it until lightly golden, stirring occasionally.
Step 2 of 5:
Add the rice all at once over medium heat and stir immediately so that it does not stick to the bottom. Continue to sweat the rice for about 3-4 minutes, stirring constantly.
Step 3 of 5:
Deglaze with the white wine. Continue stirring over medium heat until the rice has absorbed most of the liquid. Pour in the warm veal stock (always just enough so that the rice is covered by about a finger's width), then stir in the saffron. Only add more stock once the liquid has been almost fully absorbed.
Step 4 of 5:
Cook the risotto until done in 12-15 minutes. In the meantime, cut stars out of the celery slices and fry them in a Frying Pan with hot olive oil - if you like, add a little thyme and salt and pepper.
Step 5 of 5:
Fold the diced butter and grated Parmesan into the risotto and stir. If needed, season again with salt and pepper. Plate the risotto and, if you like, sprinkle with a little more cheese. Arrange the celery stars on top of the risotto.
