Saffron risotto with pistachio grain
(Recipe for 4 people)
400 grams Carnaroli rice
1 white onion
70 grams butter
1/2 glass white wine
20 saffron pistils
1.5 litres vegetable broth
30 grams of Grana Padano cheese
Peel and slice an onion, put it in a saucepan with 50 g butter, sauté slowly until the onion has wilted, then add 400 g Carnaroli rice.
Let it toast, add half a glass of white wine and let it absorb.
Wet the rice with a ladle of broth and let it absorb. Soak 20 saffron pistils in a ladle of broth.
Cook the rice (for about 18 minutes), gradually adding more hot stock (about a litre or so), and stirring. Finally add the broth with our precious saffron.
Take the rice off the heat, add another 20 g butter and 30 g grated grana padano, stirring until the butter and cheese have whipped the rice, and finally sprinkle with plenty of pistachio grain.
Thanks to Anik Rodrigo, Chef of the Italian Cooks Association in Germany, for the recipe and showcooking.