Risotto with Saffron, Carrots, and Montasio Cheese
Procedure
Ingredients · Servings 2
- 200 g Vialone Nano rice
- Carrot
- 1 sachet of saffron
- Salt water
- 60 g Butter
- 80 g Montasio cheese
- 1 glass of white wine (13% vol)
Method · 20 min
- Dice the carrot evenly and sauté in a little extra virgin olive oil. Sauté the rice with the carrot for 2-3 minutes. Then, add the wine.
- Dice the carrot evenly and sauté in a little extra virgin olive oil. Sauté the rice with the carrot for 2-3 minutes. Then, add the wine.
- Dice the carrot evenly and sauté in a little extra virgin olive oil. Sauté the rice with the carrot for 2-3 minutes. Then, add the wine.
- Dice the carrot evenly and sauté in a little extra virgin olive oil. Sauté the rice with the carrot for 2-3 minutes. Then, add the wine.
Dice the carrot evenly and sauté in a little extra virgin olive oil. Sauté the rice with the carrot for 2-3 minutes. Then, add the white wine and stir until the wine is completely absorbed.
Start adding ladles of boiling salted water and stir the rice continuously until it is cooked al dente (12 minutes from when the wine was added to evaporate).
2 minutes before the cooking time is complete, add the saffron previously dissolved in boiling water and mix.
Once al dente, remove from the heat and stir in the cold butter, stirring vigorously. Then, add the Montasio cheese, cut into small pieces, stirring vigorously. Let the risotto rest, covered, for 2 minutes, then stir and serve.
