-Saffron risotto!

-Risotto time! After tons of pastas in my feed I decided to start some fresh ideas for my feed! So this time I'm happy to introduce to all of you: Saffron risotto @carlocracco style topped with blue cheese sauce and roasted and honey glazed pear slices.
240 gr. Carnaroli rice 100 gr. Diced Butter
1 Diced Shallot
1,5 It. di beef broth
EVO oil To taste 40 gr. Grated Parmigiano Reggiano grattugiato 30 Saffron pistils
Salt and pepper to taste. (White pepper) In a pot add diced shallots and half of the butter, brown it in a low fire. Add Carnaroli rice and toast it just for a few minutes.
Add Saffron pistils.
When the Rice looks translucent, add some beef hroth. a ninch of salt and cook for ahout 15
minutes. Gradually add beef broth and keep the rice moist, never cover the rice with the broth. As soon as the rice is cooked "Al dente" remove the pot from the heat and rest it for 1 minute. Now you can start the "mantecatura" of your risotto, adding Parmesan cheese a spoonful of olive oil (EVO), season with more salt and pepper if you prefer it, and stir the risotto until it is nice and smooth. (If it seems to thick add some beef broth and keep stirring it until it looks "Allonda'. Hope you guys enjoyed this recipe, don't forget to give this post a if you actually liked it! Follow me for more amazing contents and recipes!
And tag a risotto lover, he may want to try it;)