Fine saffron risotto - recipe | FoodPal
Peel and finely chop the garlic and onions. Heat the olive oil in a large saucepan and sauté the onions for about 3 minutes over medium heat until translucent.
Keywords
- rice
- leek
- garlic
- olive oil
- onion
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Ingredients
- 2 Teaspoons Olive oil
- ½ (50 g) Onion (fresh)
- 150 g Risotto rice (raw)
- 340 ml Water, tap water
- 2 (6 g) Garlic (fresh)
- 3 Pinch(s) Salt, table salt, sea salt
- 15 g Parsley (fresh)
- ½ Tablespoon Saffron
- 190 ml White wine (12 % by volume, dry)
- 20 g Margarine (vegetable)
- 150 ml Soy cream Cuisine
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