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Roger Vergé
Saffron Risotto
Le risotto au safran
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Preparation info
For
two
people
Difficulty
Easy
Ready in
40 min
Appears in
top 1000
Cuisine of the Sun
By
Roger Vergé
Published
1979
About
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Recipes
Contents
Ingredients
100
g
(
3½
oz
)
Carolina rice
(round-grain)
a
pinch
of
saffr
Europe
France
Side dish
Vegetarian
Gluten-free
Mediterranean
Method
Cook the chopped onion in
20
g
(
⅔
oz
) butter in an enamelled cast-iron casserole for 5 minutes, without letting it brown. Meanwhile, make the stock with 2 chicken stock cubes