Ingredients (4 pers.)

  • 10 pistils (30 stigmas) of saffron
  • 45 g of butter
  • 15 ml of olive oil
  • 30 g of saffron butter
  • 1 French shallot, chopped
  • 1 clove of garlic
  • 320 g arborio or carnaroli rice
  • 200 ml white wine
  • 1 liter of chicken or vegetable stock
  • 80 g freshly grated parmesan cheese or more, to taste
  • Saffron salt, ground pepper to taste

Preparation

  • 24 hours in advance.
    • Grind your saffron with a little salt in a mortar.
    • Infuse in a little warm broth and let it rest in the refrigerator covered overnight.

  • In a heavy saucepan, melt the butter and oil over medium heat. Sweat the garlic and onion without browning.
  • Add the rice and cook, stirring, until well coated.
  • Add white wine and let evaporate.
  • Add about 200 ml of broth at a time until it is absorbed. Stir regularly.
  • Add the saffron infusion with the last portion of broth.
  • Add saffron butter.
  • Complete with the Parmesan cheese.
  • Remove from heat and let stand 5 minutes before serving.
  • Adjust with saffron salt and ground pepper to taste.