- 1 tablespoon saffron
- 1.4 l chicken broth
- 6 tablespoons butter
- 2 spring onions
- 2 cups arborio rice
Put the saffron and the broth in a small bowl. Cover, then set aside.
Saute the onions with 2 tablespoons of butter on a frying pan.
Add the rice and cook for another 2 minutes. Add a ladle of broth and stir.
Continue adding the broth a ladle at a time, leaving it to absorb but avoiding to dry the rice.
After 15 minutes, add the saffron infusion.
Continue cooking and adding the broth.
Add the remaining butter and half of the Parmesan cheese.
Cover and let stand for 1 minute. Serve immediately.
Calories: 529kcal | Carbohydrates: 81g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 1433mg | Potassium: 372mg | Fiber: 2g | Vitamin A: 585IU | Vitamin C: 26.1mg | Calcium: 33mg | Iron: 5.1mg