Saffron Risotto

Le risotto au safran

Preparation info
  • For

    two

    people
    • Difficulty

      Easy

    • Ready in

      40 min

Appears in

By Roger Vergé

Published 1979

  • About

Ingredients

  • 100 g ( oz) Carolina rice (round-grain)
  • a pinch of saffr

Method

  1. Cook the chopped onion in 20 g ( oz) butter in an enamelled cast-iron casserole for 5 minutes, without letting it brown. Meanwhile, make the stock with 2 chicken stock cubes