Risotto is a traditional dish of Italian cuisine, typical of the Lombardy region. Made with rice, vegetable broth, saffron, dry white wine, onion, green bell pepper, red bell pepper, olive oil, and salt, risotto is famous for its creamy and flavorful texture. It is a versatile first course that can be enriched with additional ingredients such as mushrooms, cheese, or seafood. Perfect for cold winter days, risotto is a must in Italian cuisine.
Finely chop the onion and let it soften in a pan with a few tablespoons of oil, then add the rice and toast it over high heat, then pour in the white wine and let it evaporate
Continue cooking the risotto by adding hot vegetable broth gradually as the liquid is absorbed
At the end of cooking, dilute the saffron with a ladle of broth and add it to the rice along with the bell peppers, which you have washed, diced, and stewed for 15 minutes with a few tablespoons of olive oil and 1/2 ladle of broth
Mix well and serve
Pan
Ladle
Wooden Spoon
Italia, Lombardia
| Energy (kcal) | 58.66 |
| Carbohydrates (g) | 8.67 |
| of which Sugars (g) | 5.18 |
| Fat (g) | 0.67 |
| of which Saturates (g) | 0.18 |
| Protein (g) | 1.9 |
| Fiber (g) | 3.34 |
| Sale (g) | 0.22 |
