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  • Peel and finely chop the onion.
  • Use a large saucepan and melt about 50g of butter over low heat, then pour the chopped onion and let it simmer for 10-15 minutes. When the onion softens, add some vegetable broth to prevent the sauce from drying out.
  • Once the onion is ready, add the rice and toast it for 3-4 minutes. Then add a little water and let it evaporate completely. At this point, proceed with cooking for about 18-20 minutes by adding the broth as needed. The rice must always be covered with the liquid in the pan.
  • Five minutes before the end of cooking, pour the water with the Saffron that you prepared, and stir until the risotto gets the flavor and color of Saffron. Once cooked, turn off the heat, add a pinch of salt, the grated cheese and the remaining 75 g of butter.



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