CONNOSSEUR 23CT GOLD LEAF DECORATES ITALIAN SAFFRON RISOTTO
Simple to make this Gourmet dish to impress your friends and family:
Total time 35 Minutes - Serves - 4
- 80g Butter
- 1 Onion
- 1 Glass White wine
- 300 g Carnaroli Rice
- 1 Litre Beef Broth
- Pinch of Saffron
- 4 Tbsp Parmgiano Cheese
- 4 sheets Connoisseur 23ct Gold leaf 80 x 80 mm
Melt Butter in a heavy pan, add onions until cooked.
Add half white wine to evaporate, until acidic parts remain, sieve the contents and discard the onions, so only the sour butter remains.
Toast Rice in butter for a few minutes, add wine for a few minutes to evaporate.
Add broth and saffron and simmer for 18 minutes or until cooked.
Stir in the prepared Sour butter and Parmgiano Cheese.
Finally decorate each plate with Gold Leaf.