Risotto is a traditional dish of Italian cuisine, typical of the Lombardia region. Prepared with rice, vegetable broth, saffron, dry white wine, onion, green pepper, red 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 soften it in a pan with a few tablespoons of oil, then add the rice and toast it over high heat; then moisten it with the white wine and let it evaporate.
Continue cooking the risotto by adding hot vegetable broth little by little as the liquid is absorbed.
At the end of cooking, dissolve the saffron in a ladle of broth and add it to the rice along with the peppers, which you will have washed, diced, and braised for 15 minutes with a few tablespoons of olive oil and half a ladle of broth.
Stir 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 |
