Risotto with saffron and burrata

+++ this video was shot at the beginning of October, before the new Covid rules   recently implemented by the City of Frankfurt +++

Today Cristina shows us how to make Risotto with burrata and saffron!

Risotto is a northern Italian rice dish, cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Risotto is one of the most common ways of cooking rice in Italy. 

According to a legend, in 1574 a young glassblower’s apprentice of the Fabbrica del Duomo di Milano, added for the first time saffron to a rice dish at a wedding feast and this yellow risotto became one of the “stars” of the Italian cooking tradition.

Risotto, unlike other rice dishes, requires constant care and attention. The rice is first cooked briefly in a mix of onion, butter and olive oil; then white wine is added and is absorbed by the grains. When it has been absorbed the heat is raised to medium high, and broth is gradually added in small amounts, while stirring constantly. When the rice is cooked the pot is taken off the heat for “mantecatura”: vigorously stirring, adding parmesan cheese and butter, to make the rice texture as creamy and smooth as possible.

Ingredients for 4 people:

– 20 gr butter

– Olive oil 

– 350 gr. rice  for risotto

– Saffron (powder)

– Salt and pepper

– Burrata

– One glass of white wine

– Half an onion

– Vegetables for the broth (one potato, two carrots, celery) Parmigiano reggiano

– Parmigiano reggiano

Check out the rice @acquarello that Cristina uses in this video! https://acquerello.it