Saffron Risotto

SERVE 3

• One box of Tenuta Margherita Ready to Cook Saffron Risotto
• Redoro Extra Virgin Olive Oil
• Butter
• Some parmesan cheese
• Salt

DIRECTIONS

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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