Recipe: Delicious Risotto di spada e zafferano swordfish and saffron risotto

Recipe: Delicious Risotto di spada e zafferano swordfish and saffron risotto Delicious, fresh and tasty.

Risotto di spada e zafferano swordfish and saffron risotto. Fragrant, flavorful saffron is the perfect ingredient in this simple, yet tasty risotto finished with pancetta, Parmesan cheese, and butter. Next time around we will dice the onion. In Italy I always like swordfish carpaccio as antipasto, but unfortunately fresh swordfish is not available in the Netherlands.

Saffron risotto is a typical recipe of the city of Milan.

Find out how to cook a perfect risotto Milanese.

Just store saffron risotto closed in an airtight container and placed in the refrigerator, for a Legend has it that the famous mastro Valerio di Fiandra was the responsible for the stained glass.

You can cook Risotto di spada e zafferano swordfish and saffron risotto using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Risotto di spada e zafferano swordfish and saffron risotto

1. Prepare 350 of of risotto rice.

2. Prepare 1 of swordfish fillet.

3. It’s 1 of small courgette.

4. Prepare of Small chopped onion.

5. Prepare strands of Saffron to taste, few.

6. Prepare 1-1.2 litres of hot stock.

7. Prepare to taste of Salt.

8. It’s of Fresh parsley to serve.

9. It’s of Good knob of butter.

10. It’s of Olive oil.

11. You need of Glug of white wine.

Il Risotto allo zafferano è un primo piatto tradizionale molto gustoso e profumato, tipico della cucina milanese! a base di riso, brodo vegetale e zafferano; la meravigliosa spezia antica che regala al risotto il classico colore giallo oro e un sapore inconfondibile!

Una bontà unica, facile da preparare!

Per preparare il risotto allo zafferano con porcini secchi per prima cosa occupatevi dei funghi.

Portate a cottura il riso piano piano unendo poco alla volta il brodo caldo.

Risotto di spada e zafferano swordfish and saffron risotto step by step

1. Chop onion, chop courgette, chop the fish. Cook onion in oil until soft..

2. Add courgette and cook for another min or so. Then add the fish. Continue cooking and stirring. Add rice and turn up the heat slightly. Stir frequently for 1 or 2 mins.

3. Now add the wine and let it evaporate. Add about 3/4 of the stock and stir frequently. Add saffron and a pinch of salt. Keep stirring for about 20 mins adding more stock as needed. Towards end of cooking time, add a few small knobs of butter, stir well until creamy. Serve with fresh parsley 😁.

Company worthy and easily adapted for a vegan main dish.

A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining.

Pour in the wine and cook, stirring, until it's absorbed.

Add the saffron and begin to add the stock, a ladle at a time, stirring continually.

Il risotto italiano in una ricetta che unisce il gusto dei porcini al profumo dello zafferano.