- One box of Tenuta Margherita Ready to Cook Saffron Risotto
- Redoro Extra Virgin Olive Oil
- Some parmesan cheese
- 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.
- Gradually pour 3 cups of hot water stirring, until water reduces and the risotto reaches the desired consistency (approx. 17 min).
- When is almost ready add a knob of butter, parmesan cheese and salt.
- Arianna Scutiero