Prosecco and saffron risotto - The Jewish Chronicle
This festive risotto is truly delicious and easy to make. All it needs is a little bit of stirring which you can do whilst chatting with friends around the stove with a glass of prosecco.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thejc.com.
Ingredients
- 1tsp approx saffron threads
- 4 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 340g Carnaroli risotto rice
- 200ml Prosecco
- 1 litre vegetable stock/1tbsp vegetable bouillon diluted in water
- 40g butter
- 40g Parmesan cheese plus extra to serve
- Small bunch of fresh parsley, finely chopped (optional)
- Salt and freshly ground black pepper to taste
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