Saffron risotto (2)
Saffron risotto (2)
Saffron risotto (2)
5
1
Stefano Moraschini
Cook over low heat for a few minutes the diced Eggplant with 40 g of butter, a little oil and the onion into rings.
Rosolarvi the marrow, add the rice, Deglaze with the wine and let evaporate.
Dissolve saffron in a little broth and add it to the rice, and then lead to combining cooking, little by little, the boiling broth.
Finally stir in a knob of butter and Parmesan cheese.
Calories calculation
Calories amount per person:
872
Ingredients and dosing for 4 persons
License
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