Saffron risotto

A perfect sunday lunch with some american friends, I prepared suffron risotto and they were very happy to see a demo of the preparation. The tip for a good risotto is listening its sound, it changes during the preparation and can really help you!

Ingredients (for 4 people)

For the risotto:

450 g Arborio rice

Saffron

1 glass of white wine

Vegetable broth

Half white onion

20 g Butter

2 tbsp Parmesan

5 tbsp extra virgin oil 

Salt

For the broth:

1 tomato

1 potato

1 carrot

half white onion

2 liters of water

First of all: prepare the broth. Put into a pot about 2 liters of water, the cleaned tomato, the carrot without the peel, the half onion and the peeled potato. Boil for about 1 hour and half. 

Reheat an half cup of water and put in it the saffron pistils for about 2 hours. 

In a pan put in the extra virgin oil, when the oil is warm add the chopped onion. Wait less then 1 minute and add the arborio rice, toast it for a couple of minute stirring continuously, then add the glass of white wine and wait that the alcohol evaporates and then add two cup of broth (just broth with no vegetables, if you want you can strain it before beginning with the risotto preparation).

Repeat this operation (adding a little of broth) until the rice is almost ready, now add the water of saffron and stir, wait one minute until the yellow water will be taken up. 

Now turn off the fire and add the parmesan and butter and stir, when you see the risotto is perfectly compact, it's ready. 

Buon appetito!