Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp evo oil
  • 1 Tbsp butter + more for finishing
  • 1/2 yellow onion, minced
  • 1/4 cup white wine
  • 1 packet (0,100 g/0,0035oz.) saffron powder
  • 200 g (3/4 cup) Carnaroli rice
  • salt and pepper to taste
  • 3 cups vegetable stock
  • 1/4 cup Grana Padano

Instruction

  • Pour vegetable broth into a pot and keep on low/medium heat.
  • Heat up oil and 1 Tbsp of butter in a medium-deep saute pan (or an enameled cast iron pot).
  • Add in the minced onion and saute on medium heat for about 5 minutes. Season with salt and pepper.
  • Add the rice and coat well with the oil/butter. Toast the rice for about 1-2 minutes stirring constantly, then pour in the white wine, stir, and cook till wine dissipates about 2 minutes.
  • Add the first 2 ladles of broth into the rice and stir. Keep the heat to a medium setting.
  • Once the broth is almost all evaporated, add the next ladle and sir. Repeat this for about 15 minutes, stirring often but not constantly. The rice should be almost cooked.
  • During the last 5 minute cooking time, in the last ladle of broth dissipate the saffron powder. Pour it into the rice and stir.
  • When the broth has almost all evaporated but the rice is still a bit runny and al dente, turn off heat, add in the last of the butter and the Grana Padano. Stir well until all melted and incorporated. Cover and let sit for a couple of minutes.
  • Spoon into dishes and enjoy warm.