Risotto with Saffron
Risotto with Saffron - This creamy rice dish requires a little patience, but it's worth it.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 501 cal. | (24 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 278 mg | (7 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 91 mg |
Ingredients
- Ingredients
- ½ tsp Saffron
- 2 shallots
- 1 pc Parmesan (60 grams)
- 4 tsps butter (20 grams)
- 250 grams Arborio rice
- 125 milliliters dry white wine
- 800 milliliters Chicken broth (hot)
- salt
- peppers
Preparation steps
Soak saffron threads in 3 tablespoons lukewarm water.
Peel the shallots and cut into small cubes. Grate 50 grams (approximately 1 1/2 ounces) of the Parmesan. Shave the rest of the cheese for the garnish.
Heat 2 teaspoons butter in a large saucepan. Sauté the shallots over medium heat until soft. Add the rice, sauté over low heat, and then deglaze the pan with wine almost at a full boil, stirring.
Add enough chicken broth to cover the rice along with the saffron threads and soaking water. Simmer while stirring until the rice has absorbed the broth.
Again add enough broth to just cover, continuing to simmer and stir until the broth has been absorbed. Repeat the process until the rice is cooked and all the broth is used (about 30 minutes).
Season the risotto with salt and pepper. Stir in grated Parmesan cheese and remaining butter.
Serve the risotto in deep plates and top with shaved Parmesan.
