Saffron risotto
Instructions
In the pressure cooker shredded onion Saute with a little butter or margarine, when Golden add the rice and a glass of wine, and let stand for a few minutes.
Add the water, put the two nuts and saffron.
Close the pressure cooker, when a whistle down the fire and cook for 5 minutes.
At the end of cooking let stand 2 minutes.
Put butter and shape, and serve (if it were too al dente or too much liquid to cook anymore without lid).
For a different number of persons doses are: standard 1/2 nut every 250 ml rice 100 g.
of water per 100 g of rice, the rest to the eye.
Ingredients and dosing for 4 persons
- 400 g of rice for risotto
- 100 cl of water
- 2 sachets of saffron
- 2 nuts to soup
- Onion
- White cooking wine