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Saffron risotto

There are flavours and colours that hold stories. And this saffron risotto tells them through each of its ingredients.

Saffron says luxury. From the times when Italians used it to say to the world they were richer because they cooked their risotto with the golden colour of expensive saffron.

The character of black pepper also adds to this story in combining perfectly with the flavour of the mushrooms.

And with oregano, Carmencita gives a personal touch to this very sweet rice, adding aroma with its freshness.

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Cost

6

euros

Rations

2

people

Preparation

40

minutes

Cooking

minutes

Difficulty

dificultad-baja

Low

Ingredients

75 g butter

1 onion

50 g mushrooms

1 glass white wine

1 glass rice

1 envelope Carmencita Saffron powder

4 glasses chicken broth

Carmencita Black pepper

40 g Parmesan cheese

1 teaspoon Carmencita Oregano

Preparation

  1. In a saucepan, fry a very finely chopped onion and then fry the mushrooms.
  2. Add the wine and reduce it.
  3. Add a glass of rice and sauté it with the sauce. Then add the ground saffron.
  4. Add 4 glasses of chicken broth to the rice and keep stirring.
  5. Grind black pepper and add Parmesan.
  6. Stir for 15 minutes until the rice absorbs the broth.
  7. Add the oregano and a knob of butter.
  8. Settle and mix well

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