Saffron Risotto
How about something a little different today? Then @tinastausendschoen's saffron risotto would be just the thing for you.
The original professional collection®Fissler, developed by professionals for ambitious cooks, offers a versatile range with the right pots and pans for every application. All products are made in Germany and, thanks to their durability and energy efficiency, are designed to be completely sustainable.
Have fun trying it out.
25 min
Total Time
15 min
Cooking Time
10 min
Preperation Time
Ingredients
| 1 | small onion |
| 3 tbsp | olive oil |
| 400 g | Risotto rice |
| 200 ml | White wine, dry |
| 1 liter | Warm veal/vegetable stock |
| 1/4 Msp. | Saffron thread |
| Salt and pepper | |
| 40g | cold butter |
| 30 g | Grated Parmesan |
| 1/2 | Celeriole bulb, peeled and sliced into approximately 1cm thick slices |
Instructions
Step 1 of 5:
Peel and finely dice the onion. Heat the oil in a large pot and lightly sauté the diced onion until pale yellow, stirring occasionally.
Step 2 of 5:
Add the rice all at once over medium heat and stir immediately to prevent the rice from sticking to the bottom. Sauté the rice, stirring constantly, for about 3-4 minutes.
Step 3 of 5:
Deglaze with white wine. Continue stirring over medium heat until the rice has largely absorbed the liquid. Pour in warm veal stock (always enough to cover the rice by about a finger's width), stir in the saffron. Only add more stock when the liquid has almost been absorbed.
Step 4 of 5:
Finish cooking the risotto in 12-15 minutes. In the meantime, cut stars out of the celery slices and fry them in a pan in hot olive oil – if desired, add some thyme, salt, and pepper.
Step 5 of 5:
Stir in the diced butter and grated Parmesan cheese into the risotto. Season with salt and pepper again if necessary. Serve the risotto and sprinkle with more cheese if desired. Arrange the celery stars on top of the risotto.
