Risotto Safran

Risotto Safran. Heat the stock in a pan over a very low heat - have a ladle at the ready. Bring broth to a boil over high in a medium saucepan.

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Remove the pot from the heat, and add the butter and Grana Padano. Add the saffron threads or powder and leave to infuse. You can usually find very small amounts of saffron in markets like Trader Joe's.

Add the rice and coat well with the oil/butter.

Dans un verre, versez un fond d'eau chaude et y déposer les pistils de safran.

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While the rice is cooking, toast the saffron in a small pan over low heat. Bring the stock to a boil, then reduce to a low simmer. You can also add the lemon juice at this point.

Judul: Risotto Safran
Rating: 100% based on 788 ratings. 5 user reviews.
Linda Arevalo

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