10 min
Prep time
20 min
Cook time
4
Servings
Medium
Difficulty
30 min
Total time
Ingredients
Instructions
-
1
Fry the shallots in a pan with olive oil.
-
2
Warm up the vegetable broth.
-
3
Heat the oil in a large sauté pan, then add the rice and fry it for about 2 minutes on high heat. Add the first ladle of broth, stirring until the broth evaporates, then add the shallots.
-
4
Gradually incorporate the rest of the broth, adding a little at a time each time its evaporation is observed, without stopping to stir the rice until it becomes tender and cooked, then add the pistils and saffron powder.
-
5
Remove from heat and mix the grated Parmesan cheese and butter with the rice while stirring to obtain a creamy consistency. Season with salt and pepper.
-
6
Serve immediately.
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