Saffron risotto
Just water and re.garum Brodo: risotto without the stress.
Ingredients
Method
- 1
Dissolve the saffron in the wine at least 2 hours ahead.
- 2
Toast the rice in a dry pan until it is hot to the touch.
2 min - 3
Pour in the saffron wine and let it evaporate.
- 4
Cover the rice with hot water and cook, adding more as it dries.
14 min - 5
Take off the heat: add the mascarpone, butter and re.garum Brodo.
- 6
Stir vigorously until creamy and glossy. Serve at once.
Our tip
Keep the risotto a little loose before stirring in the butter: it thickens as it rests.
re.garum Brodo: 300 g of fresh ingredients in every 100 g, no artificial flavourings.
Chef version
Dry-toast, cook in boiling water with 8% re.garum Brodo on the total liquid. Finish with acidulated butter instead of mascarpone.
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