Saffron risotto with Emmental
Golden Milanese risotto with saffron, butter and Emmental.
Active time30 min
Cooking25 min
Total37 minResting : 2 min
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Ingredients
- 80 g onions
- 50 g butter
- 80 g Emmental
- 800 ml vegetable stock
- 320 g dry arborio rice
- 0.1 g saffron
Preparation
Heat the stock. Take out a small ladleful and use it to infuse the saffron. Peel and chop the onion; grate the Emmental.
80 g onions80 g Emmental800 ml vegetable stock0.1 g saffron- saucepan
- knife
- grater
Melt half the butter and sauté the onion for 3 minutes. Add the rice, stir for one minute, then add the saffron-infused stock. Add the remaining stock a ladleful at a time over 18 to 20 minutes, stirring regularly.
50 g butter320 g dry arborio rice- sauté pan
- ladle
Remove from the heat, stir in the remaining butter and Emmental, cover for 2 minutes, then serve.
- sauté pan
Allergens
- Celery
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration