Zafferano dell’Aquila PDO is saffron obtained from the stigma of the Crocus Sativus L flower (Iridaceae family).
In the famous Risotto we taste the intense aroma and the yellow color of Zafferano dell’Aquila PDO.
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.
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