Vittorio yellow rice
- 500 gr rice arborio
- 2 small onions finelly chopped
- 1,9 l vegetable stock
- 200ml white wine
- 60 gr parmigiano reggiano
- 25 gr butter
- 1 tsp saffron
- Traditional balsamic vinegar extra aged
The previous night dilute 1 tsp of saffron pistils in 2 tblsp water and let it rest for the night.
For the risotto, fry the onion in 2 tblsp EVOO until soft, adding a little stock to keep them moist if they tend to dry. Add the rice and let it toast a little, then simmer with white wine until nearly evaporated. Start adding the hot stock to the rice, a ladleful at a time, waiting until each addition has been absorbed, before adding the next one. Keep on stirring all the time. At about mid cooking (ab. 10 mins) add the saffron diluted in water.
At the end of cooking (ab.20 mins) turn off the fire and add the butter and the grated parmigiano. Let the risotto rest covered for 5 minutes before serving.
In service, finish with some drops of extra aged.
- Red Wine