Saffron risotto
Ingredients
For
4
personnes
- 300 g short-grain rice
- 1 glass of white wine
- 1 onion
- 2.5 tablespoons of mild-flavoured olive oil
- 1 saffron capsule
- 1 litre of vegetable (or beef) stock
- Parmigiano Reggiano PDO
- Salt, pepper
Tip
We recommend a mild-flavoured olive oil from Nice (PDO), Nyons (PDO), the Languedoc AOC, and the Amellau variety, Argoudeil, Cailletier, Clermontaise, Grossane, Lucques, Négrette, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault … Discover our recipes for: Asparagus and chorizo risotto, Risotto with crunchy vegetables and olives, Picodon and pork belly risotto
Instructions
- Peel and finely chop the onion. Fry it in 1.5 tablespoons of mild-flavoured olive oil in a large frying pan.
- Add the rice and stir until it becomes translucent.
- Meanwhile, prepare the stock (bring a litre of water to the boil, then add the stock cube).
- Add the wine to the rice, then season with salt and pepper.
- Once the wine has been absorbed, add 2 ladles of stock, the saffron and the Espelette pepper. As soon as the stock has been absorbed, add more until the rice is cooked. It should be al dente.
- Add some grated Parmesan (to taste) and 1 tablespoon of mild-flavoured olive oil. Stir and serve straight away.
Tip
We recommend a mild-flavoured olive oil from Nice (PDO), Nyons (PDO), the Languedoc AOC, and the Amellau variety, Argoudeil, Cailletier, Clermontaise, Grossane, Lucques, Négrette, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault … Discover our recipes for: Asparagus and chorizo risotto, Risotto with crunchy vegetables and olives, Picodon and pork belly risotto
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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