In the famous Risotto we taste the intense aroma and the yellow color of Zafferano dell’Aquila PDO.

INGREDIENTS

• 3/4 lb of rice
• 2 shallots
• 5 oz of butter
• 2 oz of Parmigiano Reggiano PDO cheese
• 1 cup of dry white wine
• pinch of Zafferano dell’Aquila PDO
• beef or veal stock

DIRECTIONS:

Finely chop shallots and sauté in pan with 3.5 oz of butter. Add rice (Carnaroli if possible) and toast. Add wine and let evaporate. Gradually, add hot beef or veal stock stirring regularly until almost cooked. With one minute to go, adjust salt and add saffron threads and powder. Add remaining butter and grated Parmigiano Reggiano PDO cheese and mix well.