Saffron Risotto
How about trying something a little out of the ordinary today? Then this saffron risotto from @tinastausendschoen is just right for you.
The Original-Profi Collection® from Fissler, developed by professionals for ambitious cooks, offers a versatile range with the right pots and pans for every use. All products are made in Germany and are designed to be fully sustainable thanks to their durability and energy efficiency.
Have fun 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.
