Risotto with saffron

this risotto do not have a lot of ingredients and this is why the ingredients must be very good to get a nice dish.

This is a typical side dish in the Italian cosine. If you want to prepare the real risotto you must firs brown the rice in olive oil on a medium heat, than ad some water or soup and cook for a white. Constantly add some liquids when the rice is start to be dry. The Italian risotto is always had some liquid and is never dry. I prefer more wet risotto, this is a meter of taste. In this recipe I use arborio rice that is perfect for preparing the risotto.

rice with saffron

Ingredients
rice
onion
saffron
oil
water or soup (or Bouillon cube)
salt

Peal the onion and cut in half, brown the rice and the onion in the olive oil. Add some water or soup and leave the rice to cook, add some liquid if the rice is star to dry. Usually is better to add less liquid more frequently, because the rice must absorb the liquid of the onion.
When the rice will be almost ready add the saffron and the salt.

low qualiti saffron

1g good quality saffron

On this pictures you can see the difference between a good and bad quality of saffron. First I add the low quality saffron and the colour was very pale colour.