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A classic northern Italian risotto enriched with saffron, butter, and Parmesan. The rice stays gently firm at the center while the finished dish becomes glossy, loose, and deeply aromatic.
Imagen generada por IA
Imagen generada por IA
Constant gentle stirring releases starch from the Carnaroli rice, while gradual additions of hot stock create a creamy texture without cream. Saffron adds floral aroma and vivid color, and the final butter and Parmesan emulsify into a glossy finish.
Refrigerate leftovers in an airtight container for up to 3 days within 2 hours of cooking.
Reheat gently in a saucepan with a splash of stock or water, stirring frequently until steaming hot; loosen with a small knob of butter before serving.
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