Risotto allo zafferano e speck by @maritoemoglie_incucina

28 min

4 servings

🍚

320 g

Arborio or Carnaroli rice

🍖

100 g

Speck

🧅

1

Onion, finely chopped

🫙

0.1 g

Saffron

🍲

1.2 l

Vegetable broth (hot)

🍷

80 ml

Dry white wine

🧀

50 g

Parmigiano Reggiano, grated

🧈

2 tbsp

Butter

🫒

Olive oil

🧂

Salt and pepper

  1. Heat
    • Saffron
    • Vegetable broth (hot)

    Heat broth and dissolve saffron.

  2. Sauté
    • Olive oil
    • Onion, finely chopped

    Sauté onion in olive oil.

  3. Add
    • Speck

    Add and cook speck until crispy.

  4. Toast
    • Arborio or Carnaroli rice
    • Salt and pepper

    Toast rice and season with salt.

  5. Deglaze
    • Dry white wine

    Deglaze with wine and evaporate alcohol.

  6. Add
    • Saffron
    • Vegetable broth (hot)

    Add saffron broth gradually, stirring.

  7. Cook

    Cook until al dente, about 16-18 mins.

  8. Add
    • Butter
    • Parmigiano Reggiano, grated

    Add Parmigiano and butter, mix well.

  9. Serve

    Let rest, then serve and enjoy.

Risotto allo zafferano e speck by @maritoemoglie_incucina

28 min

4 servings

🍚

320 g

Arborio or Carnaroli rice

🍖

100 g

Speck

🧅

1

Onion, finely chopped

🫙

0.1 g

Saffron

🍲

1.2 l

Vegetable broth (hot)

🍷

80 ml

Dry white wine

🧀

50 g

Parmigiano Reggiano, grated

🧈

2 tbsp

Butter

🫒

Olive oil

🧂

Salt and pepper

Preparation Steps

  1. Step 1/9

    Heat broth and dissolve saffron.

  2. Step 2/9

    Sauté onion in olive oil.

  3. Step 3/9

    Add and cook speck until crispy.

  4. Step 4/9

    Toast rice and season with salt.

  5. Step 5/9

    Deglaze with wine and evaporate alcohol.

  6. Step 6/9

    Add saffron broth gradually, stirring.

  7. Step 7/9

    Cook until al dente, about 16-18 mins.

  8. Step 8/9

    Add Parmigiano and butter, mix well.

  9. Step 9/9

    Let rest, then serve and enjoy.

Composition

Ingredients

Types

Grain, Meat, Vegetables, Spices, Liquids, Dairy

Ingredients

Arborio or Carnaroli rice, Speck, Onion, finely chopped, Saffron, Vegetable broth (hot), Dry white wine, Parmigiano Reggiano, grated, Butter, Olive oil, Salt and pepper

Allergens

Dairy

Dietetics

Dietary regimen

Gluten-Free

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

10 minutes

Cooking

18 minutes

Overall

28 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

pan, pot, spoon

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Creamy, Crunchy

Flavors

Umami, Bitter

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : , fridge : 1-2 days (in an airtight container), freezer :