A Recipe for Saffron risotto | Debic

Ingredients

• 600 g Arborio rice
• 100 g Debic Traditional butter
• 3 l veal broth
• 100 g shallots
• 1 g saffron
• 200 g Parmesan cheese
• 300 g Debic Cream Plus Mascarpone
• 300 g white wine
• 1 l Brown veal fond
• 20 dried porcini mushrooms
• 100 g Ruby port
• 5 g rosemary
• 100 g soy sauce
• 20 g potato starch
• 60 g Debic Traditional butter
• 500 g Porcini mushrooms
• 50 g Debic Roast & Fry
• 5 g salt
• 1 g white pepper
• 400 g Debic Cream Plus Mascarpone
• 150 g Parmesan cheese
• 1 g black pepper