Lombardy region / Rice with saffron (Risotto allo zafferano)

"Risotto allo zafferano" is a typical dish of the Lombardy region, expecially popular in the north of Italy and not so difficult to prepare.

Preparation:
Take a white onion and mince it finely on a board. After that, melt a little butter (ca 80 gr.) in a pot, cooking it on a quiet flame. Pay attention that it doesn't fry, then add the minced onion and let it sauté blending them with a wooden spoon. Add the rice making it toasted and let it absorbing appropriately the liquid butter. After that, icrease the flame and pour a little white wine on the rice; let it evaporate and after that add some steming vegetal broth (the broth have has to be preapared before you start to cooking [here use either "to cook" or simply "cooking"] the rice, mixing and boiling some vegetables you prefer, for exemple example: celeries, carrots, onions, garlics, potatoes, cabbages etc.). After these operations, blend the soup (if necessary add some other broth) until the rice will be baked and all the broth completely absorbed. The last five minutes of cooking, melt the saffron powder in few broth and pour it on the rice, blending in very well. At this time, taste the rice and eventually add some salt if needed. After that, creamy the rice with parmesan cheese and with the rest of the liquid butter. Before serving, let it standing for a moment for the best flavour. In the meantime decore decorate the rice surface with the saffron pistils.

Ingredients:
butter: 125 gr.
white wine: 1 glass
broth: 1 liter
onion: 1
grated Parmisan cheese: 150 gr
Saffron: a ounce of pistils
Powder Saffron: 1 bag
rice: 350 gr

Lombardy region / Rice with saffron (Risotto allo zafferano)

"Risotto allo zafferano" is a typical dish of the Lombardy region, expecially popular in the north of Italy and not so difficult to prepare.

Preparation:
Take a white onion and mince it finely on a board. After that, melt a little butter (ca 80 gr.) in a pot, cooking it on a quiet low flame. Pay attention that it doesn't fry burn, then add the minced onion and let it sauté blending them it with a wooden spoon. Add the rice making it toasted and let it absorbing absorb the  appropriately the liquid melted butter. After that, increase the flame and pour a little white wine on the rice; let it evaporate and after that add some steaming vegetable broth (the broth have has to be preapared before you start to cooking the rice, mixing and boiling some vegetables you prefer and mix in some boiled vegetables if you'd like, for exemple: celery, carrots, onions, garlics, potatoes, cabbages etc.). After these operations Next, blend the soup (if necessary add some other additional broth) until the rice will be baked is cooked and all the broth completely absorbed. During the last five minutes of cooking, melt the saffron powder in few in with a small amount of broth and pour it on the rice, blending in very well. At this time, taste the rice and eventually add some salt if as needed. After that, creamy top the rice with parmesan cheese and with the rest of the liquid melted butter. Before serving, let it standing for a moment for the best flavour. In the meantime decore the garnish the surface of the rice with the saffron pistils.

Ingredients:
butter: 125 gr.
white wine: 1 glass
broth: 1 liter
onion: 1
grated Parmisan cheese: 150 gr
Saffron: a ounce of pistils
Powder Saffron: 1 bag
rice: 350 gr