Perfect Saffron Risotto

Name: Perfect Saffron Risotto
Ingredients: 1 ks onion; 1 strúčik garlic clove; saffron; 400 g arborio rice; 1 pohár white wine; 1.6 l beef broth; parmesan cheese; butter

#risotto#saffron#parmesan#butter#MasterChef Australia

Learn how to make a creamy and flavorful saffron risotto with Parmesan and butter, cooked to a perfect texture with tender grains and rich taste.

Ingredients extracted via AI

1 ks onion1 strúčik garlic clovesaffron400 g arborio rice1 pohár white wine1.6 l beef brothparmesan cheesebutter

Procedure generated via AI

Grate one onion and one garlic clove finely using a grater to ensure they melt smoothly into the risotto without large pieces.
Sauté the grated onion and garlic gently in a pan without browning them to remove acidity and allow their moisture to evaporate.
Add 400 g of Arborio rice to the pan and stir to coat the grains.
Pour in about a cup of white wine and cook until the alcohol burns off and the acidity diminishes.
Add hot beef broth infused with saffron, using a ratio of four parts broth to one part rice (about 1.6 liters of broth for 400 g rice).
Cook the risotto over low heat, stirring constantly to prevent sticking, ensure even cooking, and reduce the boiling temperature.
Simmer for approximately 16 minutes until the rice is tender and the mixture is creamy.
Finish by stirring in grated Parmesan and gently melted butter, then let the risotto rest briefly.
Use a spatula to fold the risotto until it becomes creamy, tender, and slightly moist — not sticky or overly thick.
Serve the risotto warm, preserving the distinct texture of each grain for a light and delicious dish.