Carrot and saffron risotto

Name: Carrot and saffron risotto
Total time: 45 min
Yield: 0
Ingredients: 320 g Carnaroli rice; 200 g Orogel Carrot Rounds; 80 ml white wine; 1 lt vegetable stock; half onion; butter to taste; grated Parmigiano Reggiano; extra virgin olive oil to taste

45 min

Intermediate

Primi Piatti

Ingredients

320 g Carnaroli rice
200 g Orogel Carrot Rounds
80 ml white wine
1 lt vegetable stock
half onion
butter to taste
grated Parmigiano Reggiano
extra virgin olive oil to taste

Method

Cut the onion into dices and pan-fry in extra virgin olive oil. Add the rice, make it toast, then simmer with the wine and stir until wine is absorbed. Then, start adding some vegetable stock. Cook over moderate heat stirring often.
Meanwhile, sauté the carrots in a pan for a few minutes and cut them into dices.
Halfway through the cooking, add saffron and carrots and let it cook stirring often.
When the rice is ready, cream the risotto with cold butter and grated Parmigiano.