AOP RISOTTO AND SAFFRON FONDUE
Procedure
Ingredients · Servings 2
- 200 g Carnaroli rice
- 100 g fresh cream
- 50 g Parmesan cheese
- 1 clove garlic
- Chili peppers
- Saffron pistils
- Taralli
- Extra virgin olive oil
- Parsley
- Sale
Method · 25 min
- ✅Prepare the fondue by bringing the cream to a boil and pouring in the saffron and Parmesan cheese, stirring with a whisk until it reaches the right consistency...
- ✅Prepare the fondue by bringing the cream to a boil and pouring in the saffron and Parmesan cheese, stirring with a whisk until it reaches the right consistency...
- ✅Prepare the fondue by bringing the cream to a boil and pouring in the saffron and Parmesan cheese, stirring with a whisk until it reaches the right consistency...
- ✅Prepare the fondue by bringing the cream to a boil and pouring in the saffron and Parmesan cheese, stirring with a whisk until it reaches the right consistency...
Prepare the fondue by bringing the cream to a boil and pouring in the saffron and Parmesan, stirring with a whisk until it reaches the desired consistency.
In a small saucepan, sauté the oil, minced garlic, and chili pepper over low heat; add the rice, season with salt, toast, and then begin cooking, adding boiling water.
Once cooked, stir in a drizzle of oil and add chopped parsley.
Serve with fondue and crumbled taralli, then of course... ENJOY
