Saffron Risotto

Ingredients

• 250g of Arborio rice
• 500ml of beef broth
• 10g of saffron threads
• 200g of potatoes
• 100g of carrots
• 100g of onions
• 50g of butter
• 50g of olive oil
• 50g of Grana Padano cheese
• salt and pepper to taste
• 100ml of white wine

Method

1. In a pot, bring the beef broth to a boil and keep warm.
2. Dice the potatoes, carrots, and onions.
3. In a pan, sauté the olive oil and butter with the onions until they turn golden.
4. Add the carrots and potatoes, sauté for 5 minutes.
5. In a separate pot, warm the white wine and saffron threads, let infuse for 5 minutes.
6. In a separate pot, sauté the rice in oil and butter for 2 minutes.
7. Add the rice to the saffron-infused liquid and cook for 2 minutes.
8. Initially, add a cup of broth to the rice, wait for it to absorb before adding the next.
9. Continue to add the broth until the rice is al dente and smooth.
10. Add the Grana Padano and stir until the rice is fully coated.
11. Serving: serve the risotto hot with salt and pepper to taste.