BY CHEF SURAJIT BANERJEE
Executive Chef |Marasa Sarovar Premiere Bodhgaya
INGREDIENTS :
- Saffron- 1 gm
- Butter- 50 gms
- Onion- 50 gms
- Red rice- 75 gms
- Parmesan cheese- 25 gms
- Salt- 1 gms
- Pepper- 1 gms
- Butter mushroom- 25 gms
- Porcini mushroom- 5 gms
NUTRITION FACTS :
1 serving (178 g) of Risotto contains 591 kcal, 28.8 g Fat, 72.8 g Carbs and 10.4 g Protein
METHOD :
- Bring the stock to a boil, and then reduce to a low simmer.
- Add the saffron threads and leave to infuse.
- Melt butter in a large saucepan until foaming.
- Add the onion and slice mushroom and cook gently for about 3 minutes, stirring frequently, until softened. Add the rice.
- Stir until grains start to swell and burst, then add a few ladlefuls of the stock, with the saffron liquid, and salt and pepper to taste.
- Stir over low heat until the stock is absorbed. , the rice should be al dente and the risotto golden yellow, moist and creamy.
- Gently stir in about two-thirds of the parmesan and the rest of the butter.
- Heat through until the butter has melted, then taste for seasoning
- Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.
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