Saffron Risotto

Saffron Risotto

Mar 03, 2020Arianna Scutiero




  1. In a pot, empty the content of the box and sautée the rice together with a table spoon of Redoro Extra Virgin Olive Oil for about 1 minute on moderate flame and stir.
  2. Gradually pour 3 cups of hot water stirring, until water reduces and the risotto reaches the desired consistency (approx. 17 min).
  3. When is almost ready add a knob of butter, parmesan cheese and salt.

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