This creamy risotto is the perfect first course for your dinners with those who don’t like fish-based dishes. Saffron, an aromatic spice rich in properties, gives the rice a fantastic golden hue. You have to complete the dish with a couple of spoonfuls of Parmigiano Reggiano cream and some crunchy and tasty of Italian coppa crumbs.You will create a tasty risotto!!
- 320 grams Carnaroli rice
- vegetable broth
- 60 ml of white wine
- 1 bag of saffron or saffron pistils
- 40 grams cold butter
- 80 grams grated Parmigiano Reggiano aged 24 months
- freshly ground black pepper
- salt to taste
- 8 Italian coppa slices
- 80 ml fresh cream
Place the coppa slices on a baking tray lined with baking paper. Put another baking tray on top so as to flatten them. Bake in a preheated oven at 200° Celsius degrees for about 5/10 minutes. Remove from the oven and leave to cool. Then finely chop the slices and set them aside. Now prepare the cheese cream by heating the cresh cream in a saucepan and add 25 g of grated parmigiano when the cream is hot. Stir until cheese melts. Let thicken. Set aside. Now toast the rice with extra virgin olive oil and pour in the wine, let it evaporate and add the hot stock a little at a time. Cook well. Dissolve the saffron in very little hot broth, then pour it into the risotto and mix. When the rice has taken on a nice intense yellow colour, remove from the heat and stir in the butter and the remaining grated cheese. Leave to rest for a couple of minutes and serve with a little cream and coppa crumbs. Sprinkle with black pepper.