Saffron and sea urchin risotto
Procedure
Ingredients · Servings 3
- 2 sachets of Leprotto Saffron
- Parmigiano
- Sale
- Pink pepper
- 1 clove garlic
- Oil
- Onions
- Bouillon cubes
- 1 knob of butter
- 350 g Rice
- 150 g Stracchino
Method · 50 min
- In a large saucepan, melt 100 grams of butter with a drizzle of olive oil, then sauté the finely chopped onion. Once the onion is golden...
- In a large saucepan, melt 100 grams of butter with a drizzle of olive oil, then sauté the finely chopped onion. Once the onion is golden...
- In a large saucepan, melt 100 grams of butter with a drizzle of olive oil, then sauté the finely chopped onion. Once the onion is golden...
- In a large saucepan, melt 100 grams of butter with a drizzle of olive oil, then sauté the finely chopped onion. Once the onion is golden...
- In a large saucepan, melt 100 grams of butter with a drizzle of olive oil, then sauté the finely chopped onion. Once the onion is golden...
Begin cooking the rice over medium heat, adding a ladle of broth at a time and stirring constantly.
Only when the first ladle is absorbed, add a second. Dissolve the saffron in a little warm broth and add it 5 minutes before the end of cooking.
Finish cooking the rice with the stracchino, then turn off the heat and add the sea urchins, which you have sautéed in a pan for two minutes with oil, parsley, and a clove of garlic.
Here is the saffron risotto served at the table with a light sprinkling of pink pepper.
