RCI-RC.002.0012.001

Risotto allo Zafferano

Name: Risotto allo Zafferano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Omani
Ingredients: 120 g carnaroli rice; 50 g mix wild fruits; 1 g saffron; 20 g Parmesan cheese; ½ unit litre vegetable stock; 1 unit brown sugar; 120 g fresh foie gras; 20 g onion; 1 unit black pepper; 20 g butter; 1 unit salt; 20 ml balsamic vinegar

Saffron risotto with foie gras and caramelised wild fruit with balsamic vinegar. * Serves five.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

carnaroli rice
120 g
mix wild fruits
50 g
saffron
1 g
Parmesan cheese
20 g
litre vegetable stock
½ unit
brown sugar
1 unit
fresh foie gras
120 g
onion
20 g
black pepper
1 unit
butter
20 g
salt
1 unit
balsamic vinegar
20 ml

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Risotto allo Zafferano

Ingredients

Method

What Makes This Variant Distinct